Blog of the Belly Biter:

Some plant-based, some unhealthy, some super healthy but ALL good. Kid tested and mother approved!

Monday, July 26, 2010

Peanut Butter Quick Bread.

I have no idea why she calls this "quick" when you make your own yogurt... but it sure is good. I never, ever thought about making my own mayo - til I saw this recipe and thought - why not? It'd be cool to add one more thing I can do from scratch. 

It's a yummy, yummy bread. I double this bad boy and freeze the other loaf for when I want the yumminess but don't want to work for it. Plus, the sweet mayo makes double what you need for one loaf - so why wouldn't you double? I omit the candied ginger. It was good, but not worth going out and buying just for this. And I have yet to find another recipe to use it for... though I haven't really looked. Stick with the chocolate chips or go without. Still yum.

Non-stick cooking spray
1/2 cup Soymilk Sweet Mayo (recipe below or use soy yogurt) 1/2 cup creamy or crunchy natural peanut butter
1 cup plain soy or other nondairy milk
2/3 cup raw sugar {or 1/2 cup agave nectar}
2 teaspoons pure vanilla extract
1 1/2 cups whole wheat pastry flour
2 tablespoons cornstarch
2 teaspoons ground cinnamon
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1/4 cup candied ginger, finely chopped or 1/2 cup raisins or 1/2 cup nondairy semisweet chocolate chips

Preheat oven to 350°F. Lightly coat an 8 x 4-inch loaf pan with spray.

In a medium bowl, combine mayo, peanut butter, milk, sugar/agave, and extract until emulsified.

In a large bowl, whisk together flour, cornstarch, cinnamon, baking powder, baking soda, and salt.

Fold wet ingredients into dry, being careful not to over mix. Fold in chips.

Pour batter into prepared pan. Bake for 60 to 65 minutes, or until a toothpick inserted in the center comes out clean. Loosely cover with foil if it browns up too quickly while baking.

Place on a wire rack, still in the pan, for about 15 minutes before transferring directly to the rack, and letting cool completely before slicing or storing.

Sweet Soy Mayo

1 cup unsweetened soymilk
3 tablespoons apple cider vinegar (replace with some/all fresh lemon juice if you fear the acidity)
1/4 cup canola or other mild-flavored oil
3/4 teaspoon packed lemon zest, optional
1 tablespoon agave nectar
1/2 teaspoon fine sea salt
1 tablespoon (8 g) cornstarch (I weigh this, and find that you need to not pack the starch if measuring it)

Combine soymilk and vinegar in a medium bowl, let curdle for a few seconds.

Add the rest of the ingredients and with an immersion blender, combine and blend for one minute.

Heat in microwave for one minute: keep a close eye on it to make sure the mixture doesn’t bubble up to make a mess in your microwave. Blend again.

Heat in microwave for one minute again, blend again.

Heat one last minute, let stand to cool.

Once cooled, stir with a fork as a skin will form.

Transfer into an airtight container.

Store in fridge. Stir again before using. Enjoy chilled.
Yield: 1 generous cup
her real soy mayo and aioli, yum!

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