Vegetarian Whole Foods Made Simple
These pumpkin, white chocolate & cranberry scones are made with whole wheat flour, and have a mild pumpkin flavour with pockets of sweetness from the white chocolate and cranberries. It is my observation that scones can be neatly divided into two categories: the British Scone …
I have spoken of my current baking kick, and also my enthusiasm for all things pumpkin, so some form of pumpkin bread coming your way was probably inevitable… and here it is! My favourite Wholewheat Pumpkin Coffee Bread, made with 100% wholewheat flour, sweetened naturally with honey (so no refined sugar!), moist, light and totally delicious.
In my experience pumpkin breads can really vary in terms of their sweetness and density. I prefer mine to be less sweet and nice and light, which is exactly what you get with this recipe. The coffee adds a lovely richness and compliments all the spices perfectly.
The last loaf I made lasted precisely 24 hours in my household, and before you going blaming the greedy pregnant lady, note that I had but two slices 🙂
I hope you make this easy bake, it is so wonderful for chilly autumn mornings. Enjoy!
Adapted from A Pastry Affair’s Pumpkin Espresso Bread, A Dash of Sass’s Pumpkin Honey Spice Bread, and Cookie and Kate’s Honey Wholewheat Pumpkin Bread.
I don’t know if it is the abrupt change in temperature, a symptom of the third trimester, or my obsession with the Great British Bake Off, but I am on such a baking kick at the moment! These Apple Cinnamon Crunch Bars are my latest …
The moment that you announce you have a tiny human on the way, is the moment that people suddenly have a lot of questions for you. They vary from the politely inquisitive (When are you due? How are you feeling?!), to the very personal (Were you …
So the other day, or maybe more like a couple of months ago, my sissie Laura requested a recipe for wholewheat blueberry muffins, with “no bananas or other random ingredients please”. Message received. It has taken me a wee while to get around to creating her the perfect breakfast treat, but I think I finally have a winner in these Blueberry Vanilla Muffins!
As requested, they are made with wholewheat pastry flour. They also contain greek yoghurt for a little protein bump, and the addition of vanilla keeps the sugar a little lower than other muffin varieties. Having eaten several batches almost solo (this food blogging gig really is a chore…), I can tell you that they make for a pretty satisfying breakfast.
Hope you like them, sis!
Adapted from Smitten Kitchen’s Perfect Blueberry Muffins and this beloved book.
Muffins are best eaten fresh on the day, but also freeze well if you make too many!
PS. My sister and I on a coastal jaunt last week-
Greetings! Feeling a little fuzzy today coming back to reality after an idyllic, sunshiny long weekend… bliss! To ease the transition, I’ve prepared you a little treat, Peanut Butter and Strawberry blondies! But Before we get into these bite sized beauties, how was YOUR weekend? Did …
This week I have been left to my own devices. Kirk is away on a trip, and I have kept myself busy by taking advantage of the empty house. For me, this means watching twee British dramas (specifically Midsummer Murders), reorganizing my wardrobe, and conducting …
Are you ready for a holiday?! Ugh me too. Yes I know I just returned from a trip home to England, but that really doesn’t count. I’m talking about the unapologetic beach-bum kind of holiday. The kind that requires nothing but a sun lounger, a margarita, and a stack of books to binge read. The kind that involves warm white sand, crystal blue ocean, and gorgeous romantic sunsets.
Well, since none of that is not going to be happening in MY life any time soon, I decided I would bring the Caribbean to me, in cake form. I know that cake isn’t the first thing that springs to mind when you think of Caribbean cuisine, but this cake has all of those fundamental island ingredients. Sweet, juicy mangos, warming cinnamon, and a little ginger for zing! This cake is truly delicious, it also happens to be vegan and it is made with whole wheat flour… win-win-win!
With the Polar Vortex Part Deux about to descend upon me any minute, I can’t think of a better way to spend my evening than gobbling a slab of this delicious and warming dessert. I hope you enjoy it too!
This cake was adapted from the Vegetarian Times Magazine Jan/Feb 2014. I simply reduced the sugar, and made it wholewheat!
I have posted this in dessert, but it makes a fabulous breakfast cake (it tastes AMAZING with coffee).
I recommend serving this cake a little warm, if possible.
