We all know what today is. We all fight to forget the tragedy that happened thirteen years into the past, but please, I beg you to remember. Remember for me, as I was only six on a day that I woke up to get ready for a canceled day of second grade. A day that my mother sat me down on our velvety brown couch and told me a story that America could only hope to have been a fairytale. Please remember the little details and the large ones too. Remember the news stories, the heart wrenching photographs, the victims, and the hearts of their loved ones.
I have no intention to cause aches nor tears, but if while you are reading this is the first time today that you have taken a moment of thought for our nation's heartbreak or as the children of 2011 called it: the day the eagle cried, then I thank you.
I don't care for news channels as much as the next person. Seeing the horrors of life on a daily basis makes it difficult to grow free of fear. So listen minimally. Know enough bad, but know a lot more good.
I keep a journal in which every page is titled: Here Are Some Beautiful Things. The world is full of breathtaking moments. I spend a lot of time sorting through each of them to define the best times of my life on days when I need them most, but it has come down to this: the smallest details of life are the most astounding, and for those I am forever grateful.
Last but not least - the smell of warm and soothing chocolate zucchini bread roaming your home.
Yield: One Loaf
Adapted from: ohsheglows
Click here for full printable recipe
Ingredients:
- 1 flax egg (1 tablespoon ground flax + 3 tablespoons water)
- 1-1/4 cup shredded zucchini
- 1 cup almond milk
- 2 teaspoons apple cider vinegar or lemon juice
- 1/4 cup applesauce
- 1 teaspoon vanilla extract
- 2 cups whole wheat pastry flour or all-purpose flour
- 1/3 cup cacao or cocoa powder
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon grond cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 3/4 cup raw turbinado sugar
- 1/3 cup dark chocolate chips
- 1/3 cup dried cherries or dried cranberries, plus extra for topping
- 1/2 cup walnuts, toasted, plus extra for topping
- Preheat oven to 350 degrees and grease a loaf pan with oil.
- In a small bowl, make the flax egg by stirring the flax and water together. Let stand for 10 minutes.
- In a separate bowl, combine combine milk with vinegar, stir. This will curdle to create butter milk after 5 minutes.
- Meanwhile, mix the flour, cacao, baking powder, baking soda, spices, salt, and sugar together. Set aside.
- Whisk the "buttermilk" with the flax egg, applesauce, and vanilla extract. Then, add the wet ingredients to the flour mixture. Fold using a rubber spatula until the ingredients are 75% combined. Add the chocolate chips, dried cherries or cranberries, and toasted walnuts. Continue to fold the batter only until all of the flour is incorporated. Be careful not to over mix.
- Pour batter into pre-greased loaf pan and top with dried fruit and walnuts. Bake for 45-50 minutes or until a toothpick into the center of the loaf comes out clean. Let cool for 5 minutes before removing from pan and placing on a wire rack to cool completely before cutting (no matter how temping it may be).
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