What do yogi-hippie-farmers do in 110° heat? We bake gluten free banana-apricot bread in the solar oven of course.
Step 1: Shake the apricot tree ’till the ripe ones drop.
Step 2: Throw the dry stuff in 1 bowl, wet stuff in another (substituting maple syrup for sugar and ghee for butter).
Step 3: Chop those juicy, just fallen, apricots! Nibble a little. Suck down the still-sun-warm juice.
Step 4: Mash those pungent over-ripe bananas! Delight in the gloppy ooze tubing up between your fingers.
Step 5: Combine everything. It all belongs to the one big-love-loaf of banana-apricot bread. Ommmm
Step 6: Spatula that goodness into a cast-iron skillet
Step 7: Walk yourself past the apple trees and around the dining canopy until you reach the large wood box insulated with foil. Slide that glass-pane top over a foot and set the doughy masterpiece down.
Step 7: Stick your finger in for one last taste and surrender to the sun.
Step 8: Weed the tomato bed, practice your headstand, harvest the green beens, contemplate wise words of a whirling dervish and check back.
Behold – chewy on the outside, fluffy on the inside dessert that doubles as breakfast.
This recipe works almost as well in a conventional oven 😉 and will win the hearts of your gluten free friends. Find the full recipe here.