Hubby and I are taking a little roadtrip this weekend. In an effort to avoid spending good money on lousy food and get to our destination more quickly, we'll be eating while we drive. It's never a problem coming up with good vegan food to prepare, but a dessert seemed to be in order today. So, I made a quickbread. Today's choice was a blueberry semolina concoction, which turned out quite nicely, if I do say so myself. The recipe is a McDougall compliant creation. I adapted it from a recipe by Jan Tz, who has posted many of her quickbread recipes on the forum on the McDougall website.
Blueberry Semolina Quickbread
Preheat oven to 375 F. Grease an 8" square or round cake pan.
Combine:
1 and 1/4 cup unsweetened ricemilk (or soymilk or water)
1 Tbsp. plus 1 tsp. white vinegar
Let stand while you mix the dry ingredients:
1 cup semolina flour
1 cup white wheat flour
4 Tbsp. sugar
1 tsp. salt
1 Tbsp. baking powder
3/4 tsp. baking soda
1 to 1 1/2 cups blueberries
When the oven reaches temp., pour the soured soymilk into the dry ingredients. Add blueberries. Mix quickly, and don't overmix (mix just until the dry ingredients are incorporated - this will ensure your quickbread will rise nicely). Pour into the prepared pan. Bake for 25-30 minutes. When done, the top will be golden and a toothpick inserted in center will come out clean. Let stand to cool before trying to cut.
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3 comments:
Looks delicious....but, in regards to your baking at 93 degrees...you're a wuss. ;-) I was roasting and canning tomatoes today with it at about 104 outside and the kitchen felt like 93 degrees inside!
Hey, does high humidity count to make it feel like the 100s? ;P Of course, I did have the AC going.
Oh, I suppose so. But canning raises the humidity inside, too, so it was pretty in the kitchen. And my swamp cooler can't keep up this time of year since the monsoon clouds are already building.
The prospect of having to reprocess my tomato-jalapeno jam that did not jell is not appealing.
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