Thursday, October 9, 2008

Ginger Grapefruit Bread

(The grapefruit was Little Lad's idea...The HBB observes that a small handful of coarsely chopped cranberries might be an attractive touch.)

1 1/2 cups rice flour
1/4 cup tapioca flour
1/4 teaspoon salt
2 teaspoons baking powder
2 tablespoons ground flax seed

Thoroughly combine dry ingredients. In a separate bowl, combine the following:

1 apple, grated
1 to 2 inches fresh ginger root, minced
juice from one grapefruit (we used pink; about 3/4 cup)
1/2 cup canola oil

Combine wet and dry ingredients (don't mix too thoroughly; just a quick stir), then pour into greased skillet or pan. Bake at 350 degrees for about 20 minutes.

SWEETNESS NOTE: The HBB says that this recipe would have benefited from a bit of agave nectar to soften the grapefruit's bitter edge. He suggests 2 tablespoons, or up to 1/4 cup for the sweet tooth.


Amy said...

It looks so moist and pretty! Cranberries WOULD add a nice fall sparkle!

Holly said...

Is agave nectar what you use instead of sugar? Just know me!

Holly said...

Oh, I meant to agree with Amy on the cranberries!