Thanksgiving is already upon us. The air has taken on the crisp, cool flavor of autumn. As the weather changes, so does my baking and my daily routine. I spend more time curled up with my cat, reading a book in the light of a sunny window. I seek out recipes that take [...]]]>

Thanksgiving is already upon us. The air has taken on the crisp, cool flavor of autumn. As the weather changes, so does my baking and my daily routine. I spend more time curled up with my cat, reading a book in the light of a sunny window. I seek out recipes that take advantage of fall fruits, filling the house with warmth and spicy aromas. Apples and cranberries fill empty space on my counter and work their way into bread and desserts. This quick bread is just as perfect for a Thanksgiving table as it is for breakfast on a crisp autumn morning.

As the busy holiday season sets in, Thanksgiving serves as a reminder that we should take the time to be grateful. Grateful for the simple ingredients that combine to provide us sustenance, and grateful for the family and friends that surround us.

This year, I am incredibly grateful for the new job that I will be starting in just over a week. After five months of unemployment I have found an opportunity to work in a field that I’ve dreamed about for years. It will require moving and changing the familiar scenery of my life, but I am grateful for this change and the inspiration that it will undoubtedly bring.

What are you grateful for this year?

Cranberry Apple Quick Bread
Created by Simple Math Bakery
Yield: one loaf

1 cup all-purpose flour
1 cup whole wheat flour
3/4 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
3/4 cup pure maple syrup
1 cup unsweetened applesauce
1 egg
1 teaspoon vanilla extract
2 medium apples, peeled and chopped (about 1 cup)
1/2 cup dried cranberries

Preheat oven to 350°. Grease a 9″ loaf pan with butter or spray with cooking spray.

Combine the dry ingredients in a large bowl. Set aside.

In a large bowl, whisk together the maple syrup, applesauce, egg, and vanilla extract. Pour the liquid ingredients into the dry ingredients and stir just until combined. Fold in the apple chunks and cranberries.

Pour the batter into the loaf pan and bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean. Remove the bread from the pan and allow it to cool completely before slicing.

Does your sourdough starter have a name? I’ve noticed that many of my blog friends name their sourdough starters. Now, I know that the starter is technically alive, but somehow I’ve never felt the need to call mine by name. Since it’s non-sentient, it doesn’t seem to mind. It bubbles along from day [...]]]>

Does your sourdough starter have a name? I’ve noticed that many of my blog friends name their sourdough starters. Now, I know that the starter is technically alive, but somehow I’ve never felt the need to call mine by name. Since it’s non-sentient, it doesn’t seem to mind. It bubbles along from day to day, always ready to help me when I’m craving some sourdough goodness. It was all too happy to jump into this sourdough zucchini bread along with some fresh squash from my CSA.

I reduced the amount of sugar from the original recipe so that the sourdough flavor would stand out. The bread came out with just the right balance of spice, sourdough, and sweetness. If you prefer a sweeter bread, I recommend slightly increasing the amount of sugar. Chopped nuts or raisins would also be an excellent addition to this bread.

I’m submitting this bread to YeastSpotting, where a new feast of bread is posted every Friday!

Sourdough Zucchini Bread
Adapted from Baking With Sourdough
Yield: one 9″ loaf

1/2 cup canola oil
1/2 cup sucanat (or your preferred type of sugar)
1 egg
1/2 cup sourdough starter
1/2 cup milk (I used rice milk)
1 cup grated zucchini (1 medium zucchini)
2 cups white whole wheat flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves

Preheat the oven to 325°. Grease a 9 inch by 5 inch loaf pan and set aside.

In a large bowl, stir together the oil, sucanat, egg, sourdough starter, and milk. Make sure that the sucanat has mostly dissolved in the liquid. Add the grated zucchini, stirring to combine.

In a separate bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and cloves. Add the dry ingredients to the wet ingredients and stir just until combined.

Pour the batter into the prepared pan and bake for 40-45 minutes, or until the bread tests done. Cool in the pan for 5 minutes, then remove the bread from the pan to cool on a cooling rack.

The flavor does intensify as the loaf ages. I think it’s more delicious on the second and third day after baking!

I’m looking for a few good book recommendations. It’s time to start making my summer reading list. I’ll be taking a trip in a few weeks so I need to discover some good books for the journey. I’ll tell you about my latest read and share a recipe, and then you can give [...]]]>

I’m looking for a few good book recommendations. It’s time to start making my summer reading list. I’ll be taking a trip in a few weeks so I need to discover some good books for the journey. I’ll tell you about my latest read and share a recipe, and then you can give me some book recommendations. Deal?

I just finished reading The Omnivore’s Dilemma, and it inspired me to make some changes in my diet. The dilemma that Michael Pollan writes about is this: as omnivores, we can eat just about anything in nature, which is bound to create anxiety. Pollan offers insight into this dilemma by tracing four vastly different meals back to their sources. Armed with the information presented, you will be better equipped to navigate our confusing array of food choices, especially in America. It just may inspire you to change your diet, even in some small way, to become more sustainable. Everyone who eats food should read this book.

As everyone who likes bananas should make this cake. It’s so simple and easy to put together, and tastes incredible. I’m sure it would be equally stellar as a loaf or muffins. And I can assure you that the batter tastes great, too. See, I put my recipes through all sorts of rigorous testing just for your benefit. I have confidence that you’ll enjoy this one.

Don’t forget to leave me a book recommendation in the comments!

Vegan Banana Chocolate Chip Cake
Adapted from Vegan Visitor
Yield: One 8″ cake

1 tablespoon ground flaxseed
3 tablespoons water
4 very ripe bananas
1/4 cup canola oil
1/2 cup sucanat (or your preferred type of sugar)
1 teaspoon salt
1/2 teaspoon cinnamon
1 teaspoon vanilla extract
1 1/2 cups white whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup vegan semi-sweet chocolate chips

Preheat the oven to 350°. Grease one 8″ cake pan or spray with vegetable spray and set aside.

Stir the flax and water together and let sit for about 5 minutes.

In a large bowl or the bowl of your mixer, mash the bananas, then add the canola oil, sucanat, and vanilla extract. Beat well with an electric mixer.

Add the salt, cinnamon, and flax mixture. Mix on low speed until combined.

In a separate bowl, sift together the flour, baking powder, and baking soda. Add to the banana mixture in two batches, beating just until combined. With a rubber spatula, fold in the chocolate chips.

Pour the batter into the greased pan and bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean. Cool the entire pan on a cooling rack for 10 minutes, then remove the cake from the pan to cool completely. Dust with powdered sugar.

I miss fresh berries during the winter. Luckily, I found some strawberries in my freezer. My first instinct was to make strawberry muffins, but I decided to try a quick bread instead. Of course, I didn’t have enough strawberries, so I added some frozen blueberries as well.

This bread is quick and easy. [...]]]>

I miss fresh berries during the winter. Luckily, I found some strawberries in my freezer. My first instinct was to make strawberry muffins, but I decided to try a quick bread instead. Of course, I didn’t have enough strawberries, so I added some frozen blueberries as well.

This bread is quick and easy. It doesn’t get much simpler than this. Two mixing bowls, one loaf pan, and into the oven it goes. An hour later, you’ve got a healthy snack!

While your bread is baking, you’ll want to check out this cookbook:

Lauren from Celiac Teen has compiled an ebook to benefit survivors of the earthquake in Haiti. All proceeds will be donated to the Canadian Red Cross, earmarked for Haiti earthquake relief efforts.

Lauren compiled 87 recipes, donated by 71 individuals (one of whom is me!). She asked foodies to donate recipes that make us think of home, so that we may remember those who lost their home in the earthquake. I am proud to be a part of this amazing fundraising effort. I hope that you’ll make a donation!

And now, without further ado, I bring you a bread recipe.

Blueberry Strawberry Quick Bread
Adapted from The King Arthur Flour Baker’s Companion
Yield: One loaf

1 1/2 cups white whole wheat flour
1/2 cup brown sugar, packed
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon nutmeg
2 eggs
1/2 cup mashed strawberries
1/2 cup blueberries
1/2 cup unsweetened applesauce
1/4 cup canola oil

Preheat oven to 350°. Grease a 9 x 5 loaf pan with butter, or spray with cooking spray.

In a large bowl, combine the flour, sugar, baking soda, salt, and nutmeg. In a separate bowl, whisk together the eggs, strawberries, applesauce, and oil. Fold in the blueberries.

Pour the wet ingredients into the dry ingredients, and stir until combined. Pour into the pan, and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Cool the bread in the pan for 5 minutes, then remove from the pan and cool on a cooling rack.