rants & recipes

Wanted something different for breakfast this morning - was planning on waffles but our waffle maker is having some issues, so I veganized this recipe instead (with some ideas from this one, too) - turned out pretty well, though the top was a little too crunchy for quick bread - crumbled a bit, when cut - but, as is, would be perfect for muffins.

Ingredients:

• 1 cup water
• 1/4 cup frozen orange juice concentrate
• 1/4 cup vegan margarine, softened (oil would probably work fine, too - this was supposed to be 3/4 cup but I messed up. glad I did!)
• 1/2 cup mimic cream
• 1 "egg" - 2 tbsp ground flax seed, 1/2 tbsp ener-g, 4 tbsp water, 1/2 tbsp oil, 1 tbsp soy lecithin granules (is it obvious I couldn't decide what egg replacer to use?)
• 1 1/4 cup brown sugar (brown sugar is a pain to measure so I just used 260 grams)
• 1 tsp vanilla
• 1 cup whole oats
• 1 3/4 cup all-purpose flour
• 3/4 cup whole wheat flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tsp cinnamon
• 2/3 cup vegan chocolate chips
• 3/4 cup walnuts, chopped

Instructions:

1. Mix ingredients for "egg" in a small bowl.
2. In another bowl, microwave water, orange juice  and mimic cream (my "cream" was frozen, too).
3. Add vanilla and oats to water/oj mixture.
4. Mix softened margarine and brown sugar. Add to oat mix.
5. In another bowl, mix remaining dry ingredients.
6. Preheat oven to 350 degrees. Grease and parchment 2 8" x4" loaf pans.
7. Fold thickened egg mixture into wet mixture.
8. Combine wet and dry ingredients.
9. Spoon into prepared pans and bake 50-60 minutes.

Notes:

• Next time, I'll add some orange zest, for a stronger orange flavor.