What’s up Tuesday? You’re looking lovely today, especially compared to Monday. Sorry Monday, you’re just not my type.
As I mentioned in yesterday’s weekend recap, I baked a bit on Saturday. No, I wasn’t ill, I actually just felt like baking. Crazy, right? I didn’t want to make cookies, brownies, or anything too addicting. I was going for hearty & healthy with a side of sinful. That’s exactly what I found when I discovered Angela’s whole-wheat vegan carrot cake loaf. Try saying that five times fast.
I did not follow the recipe completely (do I ever?), but it still came out wonderfully. It’s idiot-proof.
This was my first food-processor shredding experience, and the excellent results made me giddy. I just wanted to shred shred shred.
Maybe I got a little carried away on the shredding.
While stirring the wet ingredients, I was just a wee bit short of the maple syrup requirement. So, I subbed a plop of molasses. I’m not sure if the molasses made a difference, but in my head, the loaf got a hint of gingerbread taste. In short, I totally recommend the plop.
The best thing about vegan baking? Licking the dough without fear of salmonella from any eggs. Woohoo!
While licking my spatula, I noticed the advertisement on my Pandora station. A Victoria’s Secret model was standing there judging me in my own kitchen. Frankly, I think she was jealous.
I tried to let the loaf cool on my makeshift rack, but you really need a wire rack for this. The loaf was fragile yet heavy, so I was scared it would fall through the wires.
My last recommendation? Butter.
Do you bake on a whim or special occasions only? Link up if you’ve got a favorite baking recipe.