I am not frequenting this blog much at the moment except to use it as my online recipe book sometimes….yesterday for example I did an adapted version of Breakfast Worthy Banana bread. The adaption (I’m glad you asked) was using CHIA seeds instead of flax seeds, as I had none of the latter. As I often say, there is nothing wrong with a well-sourced egg, but I was curious as to whether chia gel would help bind it- it did! (The raising agent was mainly baking POWDER not bicarbonate of soda, but I used extra. I also added some raisins and walnuts, and a dollop of honey as the bananas were not super-ripe. In short….I didn’t really follow the recipe…..but it was delicious!
I am about to do the vegan baby spelt rolls which are already sweetish, and add a little extra sugar and yeast…..and glaze them (once cooked) with a coconut oil-honey-cinnamon glaze.
Use proportions of, for example,
- 1/4 cup coconut oil, melted
- 2 Tablespoons honey or maple syrup
- 1-2 teaspoons cinnamon
Mix, and leave to cool until it begins to thicken. Droozle! This glaze is from Rawmazing, the site of beautiful food photography and some raw food alchemy.
I am kind of busy and very excited as I am beginning part 1 (the week-long intensive) of my Yoga Teacher Training. Yay!
Hope you are all finding new ways to love leaves as the weather cools. I still enjoy green smoothies though not as often in the colder weather. I am more drawn towards chickpeas and spinach and the like.
Happy autumn y’all.