It’s Small Batch Saturday! This recipe, like so many others out there in the blogosphere, was inspired by an overly ripe banana (and a chocolate craving). I made this on a whim, dumped a few ingredients I had on hand in my mixer, and ended up with a delicious chocolaty muffin. This has to be some kind of miracle, because nine times out of ten when I experiment, I end up with a gloopy mess.
Happy day after Halloween! I made you some whole wheat vegan baked goods to celebrate. You’re welcome.
We had one trick-or-treater last night, and enough candy for at least 100. This is the first Halloween in a really long time that I’ve been in a house and not an apartment, and I was sure we’d get trick-or-treaters, so I wanted to be prepared. Now we have about 10 pounds of leftover candy, some of which I may or may not have already indulged in. I think my tolerance for sugar has gone down significantly since I was of trick-or-treating age, and I definitely feel a bit of a Halloween hangover. It’s time for some detox.
This version of pumpkin bread is actually pretty healthy. I replaced the vegetable oil in the original recipe with coconut oil, and replaced the all-purpose flour with whole wheat pastry flour. Whole wheat pastry flour is a great way to sneak in whole grains in cakes and breads, since the texture is more delicate than regular whole wheat flour. You could also try a half and half combo of the whole wheat and all-purpose flours.
I’ve made a few batches of this, and decided that I could do without the white sugar completely. It didn’t affect the texture negatively when I left it out, and it was plenty sweet. I did, however, add a sprinkling of crystal cinnamon sugar to the top, which is my new favorite thing. You can find the recipe for that here.
Oh, and the best part about this recipe? It’s easy, only requires one bowl, and no mixer is needed. A dump and stir recipe is pretty much all I can handle while I’m still recovering from sugar coma anyway. Serve this with a pat of vegan butter and a side of coffee. Or a green smoothie. Happy detox!
I’m having a hard time letting go of summer. Specifically, summer berries. I think it’s just a case of wanting what I can’t have. It’s the same reason I crave apples in the spring and blackberries in winter. And don’t worry, I’ve already started hoarding enough cans of pumpkin to last me through the summer.
Thank goodness for frozen fruit. I don’t know how I’d get through my mornings without the stuff. As much as I love a breakfast spread of eggs and pancakes, I can’t eat a large breakfast first thing in the morning, nor am I awake enough to cook it. If you are as adverse to mornings as I am, this is the perfect breakfast for you. Dump the ingredients in a blender, push a button, and you have a healthy, protein and antioxidant packed smoothie. Since the frozen cherries act as the ice, there’s no need to defrost them before blending.
Don’t like cherries? Feel free to sub any fruit you like (but just know that we can’t be friends). Vegan? Use any non-dairy yogurt. Don’t have almond milk? Use soy, rice, coconut, non-fat, 2%, or whole milk. The possibilities are endless. Don’t have a mason jar? Well, I don’t know what to tell you, because everything tastes better in a mason jar.