• 8-10 med. green tomatoes
• 2/3 c. boiling water
• 2/3 c. veg. shortening
• 2 & 2/3 c. sugar
• 4 eggs
• 3 & 1/3 c. flour (equal amts. of garbanzo, oat, potato, tapioca, rice and brn. rice flours)
• 2 tsp. bak. soda
• 1 & ½ tsp. salt
• 1/2 tsp. bak. powd.
• 1 tsp. cinnamon
• 1 tsp.cloves
• 2/3 c. pecans or walnuts (coarsely chopped)

Yields 2 loaves.
350 deg.
1 hr.

Slice green tomatoes, cut in quarters, run through blender til creamy. Need 2 cups pulp for recipe. Soak raisins in boiling water. Set aside to cool.

Cream shortening, sugar, and eggs in large mixing bowl. Add pulp, raisins and their water. Beat well. In separate bowl, combine flour, soda, salt, powder, cinn., clo., and nuts. Add one cup at a time to tomato mixture. Stir well each time. Divide into 2- 9x5 in. greased loaf pans.

Bake for at least 1 hr. Possibly 10 min more. (I turned oven off after 1 hr. and left in 10 min. more.)