We will be hiking, and biking, and swimming, and all that jazz.
We are going east of the mountains, which in Oregon, signifies a sudden and total climate change.
Snow, maybe! And not raining every day!
Smaller trees for sure.
Also - mountains and lakes!
I'm very excited to take baby, although his favorite will probably be the hotel swimming pool. And the tub! We don't have a tub, and he's so big now he's all elbows and knees in his little baby bathtub.
Here is a soft and lovely delicacy.
Gentle olive oil, earthy rosemary, and that lightness only yeasted breads have.
It's a keeper.
Rosemary Almond Olive Oil Bread (adapted from Living Without)
1 cup warm water (110ºF)
2 tablespoons honey
2 teaspoons active dry yeast
1¼ cups almond flour
1 cup cornstarch
½ cup tapioca starch/flour
3 teaspoons xanthan gum
1 tablespoon fresh rosemary, diced
½ teaspoon table salt
¼ cup flax seed meal
1 cup almond milk
¼ cup olive oil
Preheat oven to minimum oven temperature, no higher than 170ºF. Grease a standard (8x5-inch) loaf pan.
In a small bowl, combine warm water and honey. Stir in yeast and let mixture sit 5 to 10 minutes or until froth forms on top.
In a large bowl, place almond flour, cornstarch, tapioca starch/flour, xanthan gum, rosemary, salt and flax
seed meal. Mix very well.
In a medium bowl, mix together almond milk, olive oil and yeast mixture. Pour into dry ingredients and mix well.
Pour batter into prepared pan. Smooth top with a spatula.
Place bread in preheated oven and let rise about 40 minutes.
Leaving bread in oven, increase temperature to 375ºF and bake for 50 minutes or until done.
When done, remove loaf from oven and let cool in pan for 5 minutes. Remove from pan and place on a wire rack to cool completely.