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If Christmas smelled like this...
Dec. 23rd, 2013 06:42 pmWhile I'm waiting to see if I'm teaching tonight (on the one hand, I have a cold, and I could do with a hot bath and more rest, since I'd like not to be sick when I'm flying out, on the other, I suspect if people don't come it will be because they think we don't have class because the taiji open house is tomorrow, and really, I was totally prepared to have class and it's not that bad of a cold) I figured I'd jot down the current fruit and spice bread that's in the oven, because it smells amazing. It's so nice to get an idea of how you want something to taste, and then just make it.
But, um, it's jotting, because I don't actually measure unless I'm intending to write up a recipe, and I was just cooking.
Place 8" deep ceramic baking dish in oven. (Or whatever you have on hand. Honestly, these make great muffins or drop biscuits, but you have to adjust the baking time.) Heat oven to 350.
1 apple, grated*
1 orange (zest and juice)
generous glugs of maple syrup and cream sherry (don't skimp!)
1/2 t+ cinnamon
1/8 t cloves
1/4 allspice
1/4 ginger ...yeah, or something like that, seriously, spice to taste
1/2 t vanilla extract
1 T olive oil (or other oil - I used to prefer nut oils, but, well)
(stop and taste, and keep in mind that you haven't added any grain yet, so it should be intensely sweet and strongly flavored, and bitter from the orange zest**. If in doubt, add more of something.)
2/3 c pumpkin seeds (or some kind of nut - filberts would be especially nice)
2 c oat bran
2 c whole wheat flour (but buckwheat would also work well - slightly different texture, but not gluten, hey)
1 t baking soda
Resultant dough should be getting stiff, but not dry. Pull out the by now thoroughly heated pan, drizzle in a little more oil and swish it around, mash the dough into it, and return it to the oven.
Bake for an hour, or until a clean knife inserted into the center has a few moist crumbs but isn't doughy.
Now the worst bit is that I didn't make enough to bake a little ramekin full, and I shouldn't cut into it until tomorrow.
* Yeah, micro plane grated apple is probably my favorite base for this sort of thing. Gives vegan baked goods amazing body and texture. The orange dominates.
** I mean, as it should be, and I am kind of sensitive to bitters.
But, um, it's jotting, because I don't actually measure unless I'm intending to write up a recipe, and I was just cooking.
Place 8" deep ceramic baking dish in oven. (Or whatever you have on hand. Honestly, these make great muffins or drop biscuits, but you have to adjust the baking time.) Heat oven to 350.
1 apple, grated*
1 orange (zest and juice)
generous glugs of maple syrup and cream sherry (don't skimp!)
1/2 t+ cinnamon
1/8 t cloves
1/4 allspice
1/4 ginger ...yeah, or something like that, seriously, spice to taste
1/2 t vanilla extract
1 T olive oil (or other oil - I used to prefer nut oils, but, well)
(stop and taste, and keep in mind that you haven't added any grain yet, so it should be intensely sweet and strongly flavored, and bitter from the orange zest**. If in doubt, add more of something.)
2/3 c pumpkin seeds (or some kind of nut - filberts would be especially nice)
2 c oat bran
2 c whole wheat flour (but buckwheat would also work well - slightly different texture, but not gluten, hey)
1 t baking soda
Resultant dough should be getting stiff, but not dry. Pull out the by now thoroughly heated pan, drizzle in a little more oil and swish it around, mash the dough into it, and return it to the oven.
Bake for an hour, or until a clean knife inserted into the center has a few moist crumbs but isn't doughy.
Now the worst bit is that I didn't make enough to bake a little ramekin full, and I shouldn't cut into it until tomorrow.
* Yeah, micro plane grated apple is probably my favorite base for this sort of thing. Gives vegan baked goods amazing body and texture. The orange dominates.
** I mean, as it should be, and I am kind of sensitive to bitters.
