Now that I’m over that little stomach bug, it’s baking day! I’m hoping to be sick-free for a month now! Wouldn’t that be amazing (however unlikely)!
In between sewing and editing Crossed Off (that one’s gonna be a shocker), I decided to bake some gluten free pumpkin bread!
For those of you who have to eat gluten free like me, Pamela’s gluten free products are amazing. Except the fig newtons…*shudders*…didn’t like those.
It smells delicious baking in the oven. I’m having a Holly moment, though, where I’m tempted to tap on the oven glass to make it bake faster!
I added carob and chocolate chips (of course. All sane people do…) And I substituted cashew milk for dairy and coconut oil for butter.
Now we wait…
Look at that tastiness!