Again it has been a while yet again but we have a number of things to put on here. A general apology for the look of the blog changing. It looks revolting and trying to work through it at the moment. I still am yet to put on ‘Last meal before I die’ and some cheap deserts that I love making.
Recently a friend who lives on the NSW south coast was inspired to start baking bread after watching the River Cottage series on TV. That is a completely different story though about the strawberry finale special! That sounds lovely you might think except she has nine children to feed from about 2 to 19, a home business plus driving long distances to places. She posted a few pics on Facebook of her sour dough started with rhubarb in it and the finished product looked amazing. So if she can bake bread then why has it taken me so long….. well I haven’t gone the whole hog so to speak but I have started to dip my toe in the water into the world of vegan baking. I am not a vegan as I like a bit of both worlds but as someone who thoroughly enjoys a bit of baking I have enormous respect for them coming up with all of these delicious treats using vegetable fats, applesauce, vinegars etc.
Well a recipe caught my eye in a library book that I thought I must try from ‘The 100 Best Vegan Baking Recipes’ by Kris Holechek. I recommend this book if you are looking into vegan baking or just alternative baking book. The recipe is called the ‘You Are My Sunshine Loaf’ and it is a sunshiny loaf with the goodness of carrots, apple, oranges, nuts…. and scream ‘It Summer!” at you. Here it is, and, it is a bit of a cross between a bread and a cake but really delicious. This loaf would be particularly good as a bread for breakfast or morning tea. Enjoy it….. as I am.
You Are My Sunshine Loaf
2 1/4 cups plain ﬂour
½ cup sugar
2 teaspoons baking powder
¼ teaspoon salt
1 cup grated carrots
1 medium apple, grated
1– 1/4 cups grain or nut milk
¼ cup oil
zest of 1 medium orange
juice of one medium orange
½ cup raisins
½ cup pecans
Preheat the oven to 180C degrees. Lightly grease a 9 x 5-inch loaf pan with margarine or oil.
In a medium bowl, combine flour, sugar, baking powder and salt. In a large bowl, combine carrots, apple and milk and mix until well-combined. Add oil, orange zest and orange juice. Add dry ingredients to wet ingredients in two batches until just combined. Gently mix in raisins and pecans.
Spread batter in the loaf pan and bake for 60 to 65 minutes, until bread is golden and a toothpick comes out clean. Let cool in the pan on a cooling rack until the pan is cool enough to touch, about 40 minutes. Run a knife around the outside of the loaf to separate it from the pan, and turn bread out of the pan to finish cooling on a rack.
If making muffins, bake in greased or lined muffin tins for 22–25 minutes. Follow cooling instructions for loaf.
Store leftover bread (or muffins) covered at room temperature.
Yield: 1 loaf, 10 slices or 12 regular sized muffins
*this recipe is slightly amended from the version in “The 100 Best Vegan Baking Recipes”. Please see this link for the original recipe http://nomnomnomblog.com/2010/01/05/muffins-on-the-boob-tube/