I feel as though I haven't baked in a million years! Those sweet potato drop biscuits don't count because they were so easy.
When I was borrowing my parents' house to do errands the other day, I ran into my sister's flour stash. She bakes a lot of bread, or did, when she was living here with our folks. When she went back to school for the semester, she left behind a pantry full of goodies! All sorts of flours, dried nuts and seeds, and some other weird things. She told me to have at it, and my parents certainly won't be using it so I nabbed bran, Rye flour, and garbanzo bean flour. I might go back for the caraway seeds I saw, but I have enough for now...
Anyway, I think that set me off, and I decided to make bran muffins with raisins to bring in to work. I used the recipe from The Joy of Vegan Baking, by Colleen Patrick-Goudreau, which has almost never let me down. I followed the recipe almost exactly, but left out a little sugar and subbed in some apple sauce for oil.
They came out well, if I do say so myself! I had one for breakfast today with an apple. People at work seemed to like them a lot as well. I used to bake a lot for work, and haven't so much lately but I'd like to keep it up. People seem to appreciate it and it's good to stay in practice and indulge my hobby without indulging in all the calories. So, yah, that was fun. I want to make rye bread soon too! But uhhh any ideas on how to work with the chickpea flour?
So that was that, I had salad for lunch, came home starving and got to work preparing Zucchini "Linguine" with Lemony Spinach Pesto, a raw pasta dish! This was a tester for Dynise's upcoming cookbook and it was another winner. The "noodles" were prepared this morning as I rushed around before work (another good reason to have healthy baked goods and fruit on hand). I don't have a spiralizer (yet!) but I shredded a zucchini on my grater and julienned 'em. The pesto was super surprisingly fresh and a nice change from the usual basil pesto. The nut base was almonds, which made the pesto a bit sweet and contrasted nicely with the lemon.
With a side of baby carrots.
Anyone have any favorite raw dishes you want to share?
Dates and baking chocolate for dessert.