A fascinating part of the net for me is the opportunity it provides to meet people who I would otherwise never encounter. Many of these are fellow writers, intelligent and personable people who enjoy reading and writing. One of these is Barbara Froman.
Barb is the author of Shadows and Ghosts. She has come up with a recipe that she calls ‘Resistance Bread’. She posted it on Facebook. I liked it (because it sounds delicious for cold day) and decided I’d share it here, so here is Barb’s FB post and recipe.
#Resistance Bread
I created this tea bread so that it would be food for strength and comfort—loaded with antioxidants, yet sufficiently sweet. Indeed, my husband says he can’t think of this as bread, as it seems more like dessert to him. I, on the other other hand, eat it for breakfast. The recipe is open to improvisation. If you try it, and experiment with your own additions/changes, please share!
Preheat oven to 350º
Liberally grease an 8″ x 4″ bread pan with cultured butter.
Mix:
1/4 cup packed dark brown sugar
2 tablespoons grapeseed oil or melted cultured butter
2 beaten eggs
1 grated apple
1/3-1/2 cup orange juice (pulp or no pulp, it doesn’t make a difference, just start with the smaller amount and add more if necessary)
1/4 teaspoon vanilla
1/3 cup dried cranberries or cherries (I mix the two when I have both on hand)
1/2 cup coarsely chopped walnuts.
To this mixture add:
1 cup minus two tablespoons any 1-to-1 gluten free flour mix
2 tablespoons coconut flour
(optional) 1/2 teaspoon cinnamon
1/4 teaspoon sea salt
2 teaspoons baking powder
Blend well into liquid mixture. The batter should have substance, but not be stiff.
Pour into prepared pan and bake for @50 minutes. Test with toothpick to see if it’s done. Cool in pan on rack, then slice when still slightly warm and slather with chevre or your favorite nut butter.
Ready to #Resist?
Michael Seidel, writer 
Thanks, Michael! Stay strong, friend!
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