Ok, you’re probably rolling your eyes at me, but I just love these fresh ingredients! Lemons, cashews, beet, poppy seeds…what better combination! To top it off, I finally found some fresh blackberries in the shops (though strawberries are apparently out of season now *sulk*) and simply had to devour them…in cake bar form. 😀
I used the base of the lemon poppy loaf I made the other day based on Rachel in Veganland‘s awesomepants recipe, with some mods to that. I’m going to list the mods here and the new ones which replaced the old version.
- This time round I left out the soaking of poppy seeds, since I used 1/4 cup milled poppy seeds instead as part of the 1.5 cups of flour, with another 1/4 cup nutty wheat and 1 cup fine rye flour.
- I used the applesauce instead of the oil, as I did last time, with another 1/4 cup passion fruit juice (a few drops of concentrate with the rest water). This really spruces up the flour, makes it look really fluffy and light.
- 1 TBSP custard powder mixed with 1 TBSP soy milk, along with 1/2 tsp vanilla essence and 1/2 tsp rosewater (for kicks!)
- 1/2 a cup of blackberries (the rest are going straight into my mouth, raw and glorious!
- Again, after baking for 30-35 minutes I poked holes everywhere and poured a light glaze of 2 TBSP icing sugar + 2 TBSP soy milk + 2 TBSP lemon juice, just to soak and make it lovely squishy inside.
Anyway, this post is short and sweet. Busy planning and prepping for the Christmas flurry of gift creation – sterilizing bottles, washing out containers…glargh! Still, can’t wait for it to all be done and to hopefully bring a little cheer to the stomachs of our guinea pigs! I also managed to (finally) bake some almond-flaked banana bran muffins for the gardeners who work in premises to go along with a holiday envelope/card. They really are rather sweet, watering our dirt ground, watering our scraggly few plants. Alas, gardening is next year’s project – almost as expensive as baking!