I love fall. It is my FAVORITE season. But this year, it’s my favorite season because I am REALLY exhausted from preserving the harvest. In Maine, usually harvest season begins mid-summer with berries, and ends late fall with apples and pears. But this year, with the exception of the latter, everything came at once- in only 3wks time. We had a very late start to spring, and a very early end to summer. It’s already only 70 degrees here during the day, which are typically late September and early October temps.
In addition to that, we doubled our harvest this year because everything was much cheaper. Last year, green beans were going for around $3.50/lb and this year, they were $.39/lb. That’s an incredible price- so we not only did extra produce this year, but we did double.
This is our harvest this year, with the exception of applesauce. We’ve decided not to do carrots this year because I’ve been ill. We have green beans, tomatoes, pickles, peaches, kale, strawberry jam, blueberry preserve, blackberry jam, beets, piccalilli, squash, zucchini, frozen blueberries, and rhubarb.
And so, to celebrate, I recreated this old time favorite of mine. It’s traditionally called Harvest Loaf Cake, and contains a myriad of sins, including WALNUTS (*shudder*- my son is TERRIBLY allergic), but I’ve adapted it here to be healthy and allergy/Celiac friendly. Enjoy!
1 3/4c all purpose gluten free flour (My pre-mixed blend is made of 1c brown rice flour, 1/2c tapioca flour, 1/2c potato flour, and 1tsp xanthan gum, but 1c brown rice and 3/4c garbanzo flour would work fine if you don’t have an all purpose on hand)
1t baking soda
1/2c unsweetened applesauce
1c raw sugar or succanat
2 flax eggs (mix 2T flax meal with 6T boiling water and let set 5min.)
3/4c cooked puree pumpkin (canned is ideal)
3/4c dairy free chocolate chips (Rice Dream, Enjoy Life, or Ghiradelli semi-sweet is fine)
3/4c raw pepitas (they are the raw, shelled, green pumpkin seeds, unsalted, but alternatively walnuts can be used)
Grease a loaf pan and preheat your oven to 350.
In a large bowl, mix all of your dry ingredients, including spices and sugar. Then add your wet ingredients, including your flax eggs, applesauce, and pumpkin. Then mix in the chips and seeds. Pour into a loaf pan and smooth the top with a spoon. Bake approximately one hour. Cool outside of the loaf pan to allow the edges to breathe.
This toasts up great in a toaster oven for breakfast!