1 heaping teaspoon baking soda
1/2 teaspoon sea salt
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 cup maple syrup
1/4 cup molasses
2 organic eggs
1/4 cup extra virgin olive oil
1/4 cup applesauce
2/3 cup green tea, steeped 15 minutes
1 cup blueberries
Butter or parchment paper
1 tablespoon of sugar, optional
Preheat oven to 350 degrees. Measure flour and dry ingredients into large mixing bowl. Stir until well-blended. Add eggs, maple syrup, molasses, oil, applesauce and green tea. Beat on low speed until all blended. Gently fold in blueberries.
Lightly grease pans or line with parchment paper. For muffin pans, recommend using unbleached paper baking cups. Pour batter into a 9-inch-by-13-inch pan, small bread pans or muffin pans. Sprinkle small amount of sugar over batter prior to baking to give a more finished look when baked.
Bake 15-20 minutes for muffin pans, 30-35 minutes for small bread pans or about an hour for a 9-by-13 pan. To avoid overcooking and make sure bread is done, insert a toothpick into bread before stated time. Bread is done when toothpick comes out clean.
Remove from oven, let sit 15 minutes before removing from pans, and place on a cooling rack until cool enough to serve.
Note: Recipe is gluten-free if brown rice flour is used.
— All recipes courtesy of Marilynn Carter
If you go
What: Newburyport Healing Arts and Crafts Market
When: Saturday, 10 a.m. to 4 p.m.
Where: First Religious Society, 26 Pleasant St., Newburyport.
More information: Free. Future markets are scheduled for June 29, Aug. 3, Sept. 14, Oct. 12 and Nov. 9. Visit healingartsmarket.blogspot.com to see all participating vendors.