Thursday, April 4, 2013

Blueberry Breakfast Bread

Baby steps is the name of the vegan game. Meaning, the first thing I made did not include anything weird and unpronounceable. I just used a generic muffin recipe from my food clippings scrapbook and made a couple of substitutions. All we have to do is switch cow milk for soy milk, and eggs for applesauce. Easy peasy. This is also a great start to taming your tastebuds. I know right now they're probably used to running wild with white sugar and processed things like Twinkies, may they rest in peace. One of the best benefits of being vegan is how your tastes are going to change. 

For example, I usually put half of a Stevia packet in my cup of tea. Well for whatever reason, I hadn't had any tea for about three weeks while I was trying out this vegan thing. Then yesterday I had a cup of tea with my usual sweetener and seriously, I almost gagged. I had gotten so used to using only natural sweeteners- and at a minimum- that the chemical taste and artificial sweetness was overwhelming. That's huge for me, people. I've always been the kind of girl who didn't blink at having a pint of ice cream for dinner and washing it down with a giant mug of hot cocoa. And for dessert? Chocolate chips straight from the bag, of course!

This recipe is sweetened only by a little bitty handful of brown sugar and the natural sweetness of blueberries. Your first bite may scream "health food", but I promise by the bottom of the pan you're going to be a fan.

Blueberry Breakfast Bread
1 c oats, regular or quick-cook
1/2 c all-purpose flour
1 c whole wheat flour
1/3 c packed brown sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/4 c soy milk
1/4 c unsweetened applesauce
3 TB vegetable oil
1 tsp vanilla
2 c fresh or frozen blueberries
1 tsp sugar

Preaheat oven to 400 degrees.
Process oats in food chopper, processor, or blender until finely ground. Combine with dry ingredients.
In small bowl, blend milk, applesauce, oil, and vanilla. Stir into dry ingredients just until moistened. Fold in blueberries.
Spread in 8"x8" baking pan that has been sprayed with non-stick cooking spray. Bake until toothpick clean, about 25 minutes.

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