Herb Sauce

1 c. olive oil
1/2 T. garlic powder
1 T. dried basil
1 T. dried parsley
1 tsp. dried oregano
1 tsp. dried or fresh rosemary
1/2 tsp. paprika
1/2 tsp. dried thyme
1 tsp. salt
1/4 tsp. pepper

Whisk ingredients together. Let herbs steep for at least 30 mins. at room temperature before using. Store tightly covered in a cool dark place up to 2 weeks. 

Makes a delicious alternative to a red sauce on pizzas and noodles, or use as a dipping sauce for flat breads.

Pumpkin Bread

2 1/2 c. oatmeal flour
1 c. sorghum blend*, or other GF flour
3 c. sugar
4 tsp. baking powder
1 1/2 tsp. salt
2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. xanthan gum
1 c. oil
2/3 c. water
4 eggs
1 (1 lb.) can pumpkin (about 2 c.)

Combine the dry ingredients. Add the wet ingredients and stir until smooth. Pour batter into 12 mini-loaf pans that have been lightly greased. Bake at 350 for 50 mins. Cool in pans 10 mins, then invert onto a wire rack to finish cooling.  (Bake muffins for 40 mins; mini-muffins for 20 mins.)

*Blend together 1 1/2 c. sorghum flour, 1 1/2 c. potato starch, and 1 c. tapioca flour.

This is an adaptation of one of my mom's recipes. It tastes just as good as the original. Yum!