Concerning hobbits ...

" ...it has been remarked by some that Hobbits’ only real passion is for food-a rather unfair observation, as we have also developed a keen interest in the brewing of ales  and the smoking of pipeweed.  But where our hearts truly lie is in peace and quiet and good tilled earth. For all Hobbits share a love of all things that grow. And yes, no doubt to others, our ways seem quaint, but today of all days, it is brought home to me it is no bad thing to celebrate a simple life." ~Bilbo Baggins, Lord of the Rings: Fellowship of the Ring

This is by far one of my favorite scenes from the acclaimed film trilogy, even if it was cut from the theatrical version of the film.  Somehow the village of Hobbiton with it's sheltered folk reminded me of the little 'hick' Pacific Northwest town where I grew up.  However (just in case the reader is wondering), the title of this blog can be accredited to a remark made by a dear friend as she was expecting her firstborn: "It's as if I'm eating all the time--I feel like a hobbit!  Breakfast, second breakfast, elevensies, luncheons, afternoon tea, dinner, supper ..."  I remember thinking that she should blame her two-year stint in England.  In any case, as this is the very same friend who inspired the birth of this particular blog, the title seemed fitting.

So, as I begin the process of transferring my food-related posts from my general blog to this one, here's a fun quick-bread recipe for you to enjoy:

Applesauce Oat Bread

Ingredients

• 1 1/2 cups rolled oats (ground in a food processor to a fine powder)

• 1 cup spelt flour (commonly available in your supermarket's nutrition aisle) or 1 cup Amaranth flour
• 2 tsp Xanthan or Guar Gum
• 1 tsp ground cinnamon
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1/4 tsp ground nutmeg
• 2 eggs, lightly beaten
• 1/2 cup Sucanat (or brown sugar)
• 1-1/4 cups unsweetened applesauce
• 1/4 extra-light olive oil (or canola oil)

Prepare 9 x 5" baking pan by lightly oiling or spraying with cooking spray.  Preheat oven to 350 degrees.

Combine dry ingredients in medium bowl.  In large bowl, whisk together wet ingredients.  Add dry ingredients to wet ingredients, gently folding together just until dry ingredients are fully moistened.  Transfer to prepared pan.

Bake 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf (16 slices). Caloric content to come later.*

Personal note:  Sucanat, or  "SUgar CAne NATural," is essentially evaporated cane juice, fully raw and with all the vitamins and minerals found in blackstrap molasses.
*Please also note that the emphasis of this blog is not on "low cal" or "low carb", but rather avoiding empty calories; and when possible, providing low-glycemic alternatives.