We all know the saying “When it rains, it pours.”  But sometimes, GOOD things come in clumps, too!  Take today where:

  • A new stove arrived to replace the old one which was leaking gas
  • I had the free time to bake up a storm


  • I learned that yet another of my cartoons has been accepted for publication – this time by a magazine in the UK!

In case you’re interested, I adapted the recipe for the pumpkin chocolate loaf (and muffins) from this Taste of Home recipe.  My substitutions were as follows:

  1. Instead of 3 1/3 cups of all-purpose flour, I used 1 1/3 cups all purpose flour + 3/4 cup almond flour + 1/4 cup coconut flour + 1 cup Cassava flour.
  2. Instead of 3 cups sugar, I used 1 1/3 cups coconut sugar + 1 cup protein powder
  3. Instead of 1 cup sliced almonds, I added in a handful of chopped crystallized ginger

I don’t have two loaf pans, so I made one loaf and then divided the remaining batter between 12 muffin tins.  I baked the muffins for about 21 minutes (test at about the 18 minute mark to see if a toothpick comes out clean).  The loaf took about an hour to cook – less time than the recipe calls for, but I was baking in a glass loaf pan.  I glazed the loaf with royal icing made from confectioner’s sugar mixed with a little almond extract and some water.

P.S. My recipe for cartoons?  Practice, practice, practice and don’t lose patience!


    • Joana says:

      And this batch of bread/muffins was even better since I modified the flour and sugar content significantly. I think you’d approve…:-)
      xox – J

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