Mom-certified: "You always make such a mess when you cook"
 
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So I'm clearly starting 2014 off on top of things. Happy belated new year? As it turns out, wrangling two dogs, one whom is relatively fresh out of a puppy mill, takes up a lot of time. Since my "baking" exploits from the past month and a half consisted mostly of oatmeal and handfuls of chocolate chips, I didn't bother blogging about them. You're welcome. As we are whittling down the time it takes to coax Whitney out of her safe room hopefully I'll have some time to bake again.

Over Christmas, I hit the family recipe jackpot (read: I riffled through all 5 (!) of my Grandma's recipe boxes and grabbed the recipes labeled "very good!").
My plan for the rest of this seemingly never ending winter is to bake my way through the stack until the weather knocks it off. As long as the weather insists on oscillating between cursing-inducing temperatures and snow creating hellish commutes, I'll just spend as much time by the oven as I can.

Since I'm a bit out of practice (and energy), I started with one of the easiest recipes to get back in the swing of things: pineapple carrot bread. It sounds and looks like a weird combination but holy hell is it good. It might also be a good way to sneak in vegetables for a picky eater.
Ingredients:
  • 2 cups flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/2 tsp cinnamon
  • 2 tsp vanilla
  • 3 flax eggs (3 tbsp warm water + 1 tbsp ground flax = 1 egg)

  • 1 8 ounce can crushed pineapples
  • 2 cups sugar
  • 1 cup vegetable oil
  • 1 cup grated carrots
  • 1 cup chopped walnuts
Instructions:
Combine the dry ingredients and then mix them with the remaining ingredients. Bake at 350 degrees for an hour (or until a knife comes out clean).
Be prepared for a potential dough explosion.
As with just about everything I make, it tasted way more delicious than it looked.
As for your Whitney update, she's settling in nicely and starting to come of her shell quite a bit! I know getting a dog to jump into a car on her own might not sound like a triumphant victory, but 60 pounds of scared dog is a lot to move if she isn't helping. I'll take any signs of progress at this point :)
Adina
2/16/2014 03:29:01 am

This sounds awesome! I have never baked with egg substitutes but I'd love to give this a shot. Thanks, Megan!

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    About Me

    Hello and welcome! My name is Megan. I'm an ethical vegan and an admittedly less-than-tidy baker. As a North Dakota/Minnesota native, my goal is to make delicious vegan food that friends, relatives, and unsuspecting strangers will enjoy.

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