It was a rainy summer day, warm and very wet, and we joined Outdoor Preschool at Outer Point for three hours of fun in the woods and on the beach. Here's Sophie with a limpet she found, right before she tried to stick it to her nose :)...
And then we came home and made muffins! My kind of rainy day. I used the recipe from the bag of Bob's Red Mill Oat Bran, and instead of whole wheat pastry flour I substituted 1/3 quinoa flour, 1/3 wheat germ, and 1/3 Bob's gluten free all-purpose flour, plus a handful of whole flax seeds. For the wet ingredients, I put a banana, three carrots, a handful of raisins, and a couple handfuls of walnuts together in the food processor and then mixed them in. I also halved the amount of sugar.
They turned out good, very tasty. The only thing is that every time I've tried to use the gluten free all-purpose flour, things turn out slightly burnt on the outside before they're done on the inside. Is there a trick to getting gluten-free things to turn out right? I'm not even doing all gluten-free, just trying to incorporate more alternative grains (other than wheat) into my baking.