Sorry for my absence. We were all hit with a pretty nasty cold and it’s taken a couple of weeks to return to normal. The break did, however, give me way too much time to veg out and thanks to Hulu and PBS, I watched all three seasons of Downton Abbey. (If they keep killing off beloved characters, I’m going to have to stop watching; my heart can’t take it.) Anyway, I’m back in the kitchen and it feels great. We spent the afternoon with our friends (both human and animal) at Beakon Hill Farm and Education Center. Their newest residents are a trio of adorable lambs. They took them in when they were just less than 24 hours old and have been bottle-feeding them for weeks. Randy and Teresa are such amazing people and are working toward making Beakon Hill a non-profit. It is home to some of the most wonderful animals: goats, horses, alpacas, hens, roosters, ducks, and many more.
The Eighth Grader bottle-feeding one of the lambs
Shiro’s just like a puppy, but with horns. His latest game is to push against you with his head.
Zee Man liked to follow us around as we shoveled poop from the pens . . .
So I figured I’d bring along this amazing bread to share (with the humans) of Beakon Hill. The recipe is adapted from Hell Yeah it’s Vegan, because I made a few changes and added some ingredients. That’s the beauty of making two loaves; share the love!
INGREDIENTS: (Makes 2 loaves)
4-1/2 tsp Ener-G Egg Replacer
1/2 C warm water
1-1/4 C brown sugar
1/2 C applesauce
1/2 C canola oil
1 tsp vanilla
2 C zucchini, grated
2 C flour
1 C whole wheat flour
1 Tbs baking powder
1/2 tsp baking soda
1 Tbs cinnamon
2 tsp nutmeg
1 tsp salt
1 C dried cherries
1/8 C chia seeds (optional . . . I was out of them, but I would have definitely put them in if I had any)!
DIRECTIONS:
Preheat oven to 350. Grease two 8x4x2″ loaf pans and set aside. In a large bowl, mix together the egg replacer and warm water. Add the brown sugar, canola oil, vanilla and applesauce. I don’t usually keep applesauce on hand, but we definitely have plenty of apples, so I just pureed two apples in the food processor.
Add the zucchini and blend until smooth. In a medium bowl, combine the flours, baking powder, baking soda, cinnamon, nutmeg, salt, and chia seeds (if using). Little by little, add the dry ingredients to the batter.
Fold in the dried cherries. Divide the dough between the two loaf pans.
Bake for 35-40 minutes, or until done in the middle (check using a toothpick or knife).
Let them cool on a rack and lay a piece of foil loosely over the top to keep in the moisture while they cool. Slice and enjoy!
Me holding Worf, the rooster.
- 4-1/2 tsp Ener-G Egg Replacer
- ½ C warm water
- 1-1/4 C brown sugar
- ½ C applesauce
- ½ C canola oil
- 1 tsp vanilla
- 2 C zucchini, grated
- 2 C flour
- 1 C whole wheat flour
- 1 Tbs baking powder
- ½ tsp baking soda
- 1 Tbs cinnamon
- 2 tsp nutmeg
- 1 tsp salt
- 1 C dried cherries
- ⅛ C chia seeds (optional . . . I was out of them, but I would have definitely put them in if I had any)!
- Preheat oven to 350.
- Grease two 8x4x2" loaf pans and set aside. In a large bowl, mix together the egg replacer and warm water. Add the brown sugar, canola oil, vanilla and applesauce. I don't usually keep applesauce on hand, but we definitely have plenty of apples, so I just pureed two apples in the food processor.
- Add the zucchini and blend until smooth. In a medium bowl, combine the flours, baking powder, baking soda, cinnamon, nutmeg, salt, and chia seeds (if using). Little by little, add the dry ingredients to the batter.
- Fold in the dried cherries. Divide the dough between the two loaf pans.
- Bake for 35-40 minutes, or until done in the middle (check using a toothpick or knife).
- Let them cool on a rack and lay a piece of foil loosely over the top to keep in the moisture while they cool. Slice and enjoy!
