Up until today, which was cold and overcast, the weather has been sunny and warm here in New England. Yesterday, I was able to wear this vintage dress I just found at Boomerang. It's lightweight rayon but in fall colors, so it feeds two birds with one scone.* With the cap sleeves and 'ugly' floral print in gold, turquoise and brown, what'dya think? 1975-76?
The label is one I hadn't seen before -- "Ragtime." Not a whole lot to say about this, except that I'm linking to Not Dead Yet Style's Visible Monday.
With cooler weather, my thoughts have turned to baking.
A couple weeks ago, I wrote that my veg box always contains bananas. So, in addition to my frozen dessert and smoothies, I make a lot of banana muffins (if I come over for tea I will probably bring banana muffins--you've been warned). They're very quick to make, with just a few ingredients that you likely have in your pantry, and can be modified all sorts of ways (I sometimes add walnuts, raisins, or shredded coconut—or all three).
I've adapted a recipe on VegWeb.com.
Joyatri's Banana Muffins (dairy and egg-free)
1 1/2 cups whole wheat pastry flour ('fine wholemeal' flour in the U.K.)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
4 ripe bananas, mashed (sometimes I use 3 and add a little more apple sauce)
1/4 cup cane sugar (the original recipe calls for ¾ cup--too sweet for me)
1/4 cup unsweetened apple sauce
3 tablespoons canola/rapeseed oil
1/2 cup chopped walnuts or raisins or ¼ cup of each
1. Preheat oven to 375 degrees Fahrenheit. Line 10 muffin cups with muffin papers.
2. In a large bowl, mix together flour, baking soda, baking powder, and salt.
3. In another bowl, beat together bananas, sugar, applesauce and oil.
4. Stir the banana mixture into the flour mixture just until moistened. Stir in walnuts or raisins, if desired.
5. Spoon batter into prepared muffin cups. Bake in preheated oven for 18-23 minutes, or until a toothpick inserted into center of muffin comes out clean.
I have made oatmeal scones every week for the past 30 years. It started with a recipe in a booklet received by mailing in two Quaker Oats box-tops. Since then I've veganized the recipe by using soy, rice, oat or almond dairy milk and ground flax seed in water instead of an egg. I also made them lower in fat by substituting applesauce for half the fat (I use canola oil). I never tire of them and, like the muffins, modify them to use whatever's on hand.
I freeze the muffins and scones pull one (or two for the muffins) out before I go to bed to have in the morning.
I discovered that applesauce is not as readily availablel in the U.K. as it is in the States. Natural foods stores have it as “apple puree” (of course, you can make your own). I buy the kind without preservatives, which can get moldy quickly, even in the refrigerator, fairly quickly. So I freeze 1/2-cup amounts. Between the scones and the muffins, I go through lots of applesauce. And jam.
I want to try making this. At an Armenian market in the next town, where I stock up on all my fig needs (fig jam, fresh figs, dried figs), I discovered that traditional Armenian tahini bread is vegan. It's like a cinnamon roll--it's just a yeast dough made with olive oil and spread with tahini, sugar, and cinnamon, rolled up and baked. I found a recipe here.