Good morning, and Happy Memorial Day!
I, for one, am completely exhausted after working like a madwoman for weeks and having my face rocked by the Sick Puppies at the House of Blues last night, but for those of you who have the energy to be productive on this gorgeous holiday, do I ever have the perfect recipe for you!
Bonus points if you make an extra blackberry bread loaf to bring to a veteran!
I’m talking rich, juicy blackberries nestled in a moist, cake-like bread with just the slightest hint of sweetness.
Are you drooling yet, or is it just me?
Blueberry muffins are so last year!
Vegan Blackberry Bread
Yields two mini loaves
- 1/2 cup fresh blackberries
- 1/4 cup soy flour
- 1/4 cup spelt flour
- 1/4 cup apple sauce
- 1/4 cup turbinado sugar
- 1/8 cup almond milk (or other vegan milk alternative)
- 1 teaspoon pure vanilla extract
- 1/2 flax egg (1.5 teaspoons flax meal + 1 tablespoon water)
- 1/2 teaspoon baking powder
- pinch of salt
- Preheat oven to 350*
- Combine the flax egg ingredients in a small dish and set in the refrigerator to “gel.”
- In a large bowl, mix apple sauce and sugar. Stir in vanilla and almond milk.
- Add in flours, flax egg, salt and baking powder. Stir until well combined.
- Add blackberries (if berries are large, slice in half before stirring them into the batter). Stir until evenly distributed.
- Divide the batter between two greased miniature loaf pans.
- Bake for 35-45 minutes (until knife inserted into center comes out clean). Remove from pans and allow to cool on a baking rack.
Poured into a cupcake tin, these could easily become blackberry muffins instead of a blackberry loaf! Then again, they’re beyond delicious just the way they are!
What are your plans for your Memorial Day? If you’d like to peek at some more delicious vegan desserts, check out Katie’s vegan recipe submission page!
Folks, my brain is FRIED! Who in their right mind starts their Monday by researching an article about carbon nanotubes?
By lunchtime, I felt like the contents of my brain perfectly matched the contents of my lunchbox – mush!
Thankfully it was more delicious than it looked – I’d steamed some brown rice and stirred in a Morningstar Farms “chicken” patty and mushrooms cooked in a sherry and almond milk sauce. A dollop of vegan cream cheese was thrown in at the last minute for good measure!
I’d also packed some steamed broccoli and carrots to pack in some veggies, but after finishing my main dish, I was definitely more interested in heading out to grab fro-yo than consuming anything green. Indulge my sweet tooth and spend a few minutes away from my desk? Don’t mind if I do!
I filled a cup with my red velvet frozen yogurt (the absolute best flavor Mochi offers) and topped with with white and dark chocolate chips, M&Ms and clear mochi beans. I may love my broccoli, but some days a girl needs her green fix in the form of candy-coated chocolate!
After the fresh air and sweet treat, I felt much more refreshed and ready to handle the second half of my workday. I typically spend my lunch break at my desk, but I definitely need to make it a point to get out for even a few minutes of sun and stretching!
My second wind lasted me just long enough to power through the rest of the day. After walking home and taking Haley out to play for a while, I stirred up a miniature berry smoothie to tide me over until I have the energy to make dinner:
In the mix for a snack-sized smoothie:
- Four strawberries
- Ten blackberries
- Splash of almond milk
- One ice cube
- 1 tablespoon protein powder (Tera’s Whey for me!)
- 1 teaspoon flax seeds
And off goes the computer so I can enjoy a little bit of technology-free time! The new issue of Self is practically begging to be read (and Haley’s belly is literally begging to be scratched!)
Do you eat lunch at your desk or take breaks to get away? How much time do you get away from technology (TV, phone, computer) each day?