Ooh Basil! I’m still going strong with “l’herb royal“ and concocted a whole basil mezze platter. Basil- quinoa bread (wheat free… I used oat flour which is fine for people with wheat sensitivities but not fine for those who are truly gluten intolerant…), Fresh herb charmoula, olive tapenade (both with basil of course) and a little onion confit.

The bread is slightly sweet with a great texture and just a sweet lingering taste of basil. If you really want to bring in the herb’s flavour serve it with a bit of basil infused olive oil on the side. Bon Ap!

Basil Zucchini Bread

**Optional** You might try including toasted nuts or dried fruit

Preheat oven to 350F

Mix all wet ingredients together including zucchini. Whisk together dry ingredients.

Gradually add the dry ingredients to the wet, mixing thoroughly. Pour batter into a greased 9x4x3 inch loaf baking pan.

Bake for about 1 hour or until knife inserted in the center comes out clean.

**Substitutions**
To make this recipe vegan try replacing the eggs with 3/4 cup applesauce or 1/2 cup pureed pumpkin plus 1/4 cup water. Replace raw honey with Grade A Maple Syrup

For a gluten free option I recommend either Bob’s Redmill Gluten-free baking mix or equal parts rice and sorghum flour… Remember that for gluten-free baking you will need to add binder. You can add xanthan gum at about 1/8-1/4 teaspoon per cup of gluten-free flour (follow producer’s directions) and you may find that the recipe is better with slightly more liquid. To reduce dryness and grittiness in gluten-free baking try substituting coconut milk for water.

Recipes makes one 9×4 inch loaf or about 10 slices.

Ok, keeping in the Halloween spirit… This is kind of gross. But so cool! Kittiwat Unarrom is the son of a baker and an art student inspired by anatomy books and forensic museums, he uses dough, raisins, cashews and chocolate to create works that are totally edible… and also vegetarian!!

Via shape + colour

“Of course, people were shocked and thought that I was mad when they saw the works. But once they knew the idea behind it, they understood and became interested in the work itself, instead of thinking that I am crazy.”

“When people see the bread, they don’t want to eat it. But when they taste it, it’s just normal bread. The lesson is ‘don’t judge just by outer appearances.”

A youtube video here of one of his exhibits