Kumquats and white sage grow well in sunny, Mediterranean-climate Southern California.
There are plenty of kumquats and these mini-oranges will make me pucker if I eat just a few, so it is easier to eat them when they are cooked with other ingredients to mask their tanginess. The skin is sweet and edible, and the juice is sour. I puree the fruit, freeze it and use it to bake cookies, breads and other scrumptious desserts.
I usually burn white sage as an energy cleanser, but it is edible, too. It has a strong medicinal taste, but it adds some panache to this bread. The oats and apple cider vinegar give this bread some bounce and moistness.
2 cups flour
2 cups ground oats
3 tsp baking powder
1 tsp baking soda
1 tsp salt
3/4 coconut palm sugar
2 dry leaves of white sage, crushed
1 cup kumquat puree
2 Tbs butter at room temperature
1/2 cup olive oil
1 Tbs vanilla extract
1 Tbs apple cider vinegar
Preheat oven to 350 degrees.
In a large bowl, mix dry ingredients thoroughly, except for the white sage.
In a medium bowl, cream the butter, add the other wet ingredients and mix thoroughly.
Combine wet ingredients with the dry ingredients—combine well. Fold in the white sage.
Pour batter into a greased baking pan. Bake at 350 degrees for 50-60 minutes, or until golden brown and a knife inserted in the middle comes out clean.
Cool for 10 minutes—and enjoy!
Author: Stephanie Lee
Editor: Yoli Ramazzina
Photo: Author’s own.
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