By Guest Writer, Sarah Pinneo
I’m a food journalist and a cookbook author. Julia’s Child: A Novel was my first work of fiction. It was great fun to write a story about a mother struggling with her ambitions, her toddler, and with the price of organic vanilla.
Of all the pressures of motherhood, the ones we heap upon ourselves are often the heaviest. Julia has to learn, between the first and last pages, how to balance her goals with her sanity. But before she can, she will have to face a room full of 100 lactating breasts, a 92 pound TV diva and a pot smoking organic inspector.
When I finished the story, I realized that it would be great fun to include some of Julia’s recipes. The trouble was, Julia’s best fictional successes were for tasty baked goods called “muffets.” In the book, Julia is very proud of the fact that muffets contain very little added sugar. But when it came time to write the recipes for the book, it was harder than I thought to create low sugar recipes that I actually wanted to eat.
After quite a few flops, I finally succeeded with Squash Carrot Raisin Bread. Sugar, which is a big ingredient in most quick breads, acts as a moistening agent as well as a sweetener. So to pull off this recipe, I compromised by adding a half cup of honey. That’s about a third as much added sweetener as most quick breads have, but it still tastes delicious. The raisins also add natural sweetness. The result is a naturally sweet, moist cake-like snack bread. Enjoy!
Sarah Pinneo was employed in the world of finance for over a decade prior to making the change from breadwinner on to bread baker. Sarah is currently writing on the subjects of food and sustainability designed for lifestyle publications which include The Boston Globe Magazine and Edible Communities. She’s resided in Grand Rapids, MI, New York City, Ludlow, VT and currently resides in Hanover, NH, a location where the unexpected moose or bear walks through her property.