Gothic Granola

Leftover coffee from the almond mocha bread I made for the edit-a-thon turned into a Bundt cake.  I don’t drink coffee, and since I made 16 ounces of coffee for the bread, I saved the rest of it for another baked good.  While many recipes on King Arthur Flour’s website call for coffee in teaspoon or tablespoon amounts, I wanted a recipe that required a full cup.  I’ve also wanted to bake a Bundt cake ever since my cousin’s eighteenth birthday party in December where one of her cakes was a yellow Bundt cake with chocolate whipped cream frosting (which was obviously not VGF).  Maybe I’ll convert that cake in the near future using one of my mom’s fancy Bundt pans.

With one baked sweet potato, I made sweet potato pie for a party on Sunday.  I made the pie a day in advance because the filling is unbaked. I made this pie for a potluck birthday party given in honour of the Buddhist nun who leads the meditation group I attend near school.  She’s originally from West Virginia, so I baked the pie in my purple Fiestaware pie plate (Fiestaware’s still  made in America, folks ).  When I brought her a slice, she said “This is pretty good!”

Why is there an egg in the original recipe for “Banana-Flax Breakfast Muffins?”  The recipe has a quarter cup of ground flaxseed, which is equivalent to 4 eggs in the vegan baking world.  The egg  seems to add only unnecessary cholesterol since the chemical leaveners and buttermilk and flaxseed do an excellent job of leavening and binding, effectively replacing the role of an egg.  Furthermore,  why is there 1 cup of sugar in  breakfast  muffins?  Bananas are naturally sweet; they really don’t need the help.

Organised another one of  these  last Saturday.  I took home the leftover white rice from the Indian food.

When I was taking my walk on Tuesday or Wednesday night, I overheard a youngish man introducing his infant son to an elderly couple, “Ben.  Benjamin, like Benjamin Franklin.”  Franklin was vegetarian for part of his life, as he says in The Autobiography of Benjamin Franklin … until he wasn’t.   

Burny fingers and muffins don't go well together, kids. Pro Tip: store your cooling rack somewhere other than under your oven. Why is there an egg in the original recipe for “Banana-Flax Breakfast Muffins?”  The recipe has a quarter cup of ground flaxseed, which is equivalent to 4 eggs in the vegan baking world.  The egg  seems to add only unnecessary cholesterol since the chemical leaveners and buttermilk and flaxseed do an excellent job of leavening and binding, effectively replacing the role of an egg.  Furthermore,  why is there 1 cup of sugar in  breakfast  muffins?  Bananas are naturally sweet; they really don’t need the help.

Two pies. Last week I made a pumpkin mousse pie using the Whole Foods pumpkin mousse recipe , substituting pecans and pumpkin for the cashews and squash (and using less coconut milk), in a raisin-oat piecrust .  ‘Twas mucho good.   Two words: black cocoa.