Cooking wheat free!

I am on a new 'lifestyle' kick which includes no wheat, no sugar (refined) and no wheat!  It has been hard work but also meant I am finding lots of new ways to cook with good 'pure' foods and it is amazing how much better I feel for it (once I was over the sugar withdrawal!).

The hardest part is cutting out the sugar, I have certainly realized how much sugar we eat and how much we crave it.  So, I have been working my way through trying out different organic pure sweeteners.  My favorite thus far is making a date paste by pouring boiling water over dried dates and then using my stick mixer to puree and make a paste.  A couple of days ago I made a wheat-free carrot, zucchini & date loaf.  It turned out pretty well considering I made up the recipe!  But I have a feeling anything sweet would have tasted good, so we were happy.  It was even better toasted with a little butter for breakfast.  It could have used a little bit longer baking time, but otherwise was a moist wholesome treat (recipe below).

Don't worry the tablenosh dinners will not be affected by our new lifestyle!  I am working on a good hearty winter menu for this coming Saturday night's dinner including a signature 'dessert trio'.

Wheat-free Zucchini, Carrot and Date Loaf
1 Cup Barley Flour
1 Cup Spelt Flour
2 tsp baking powder
1 tsp cinnamon
1 tsp nutmeg
1 cup (2 carrots, grated)
1/2 cup grated zucchini
2 eggs
1/2 cup rice milk (or maybe a little more if needed)
1 cup date paste (make with one cup of dates and boiling water to soften)
1tsp vanilla
2 tablespoons butter

Mix all the dry ingredients in one bowl.  In another bowl cream the butter, date paste, vanilla, eggs and milk.  Slowly add the dry to the wet and then scoop into a greased loaf pan.  Bake on 180/350 for about 55-65 minutes or until done.

*Please note, I made this recipe up so you might to give or a take a little on some of the measurements.  If you want it a little sweeter add 1/4cup of maple syrup.