Balls and Bread
Get your mind out of the gutter.
Sunday night (yes, right after my race), I decided I wanted to make something. Not necessarily BAKE something or COOK something. Make it.
They’re raw. And they’re vegan. And they’re so good I nearly cried.
I had everything in my pantry already (you have dates and raw almonds in your pantry too, right? Right???), minus the cream of tartar, so I decided to baby-make without the cream of tartar.
All the ingredients, pureed:
Scooping them with a melon baller. Harder than it looks, because they were very crumbly! This was more for sizing than shaping. Once I released them from the melon baller, they crumbled, so I had to form them into balls with my hands.
The recipe made about 6 small balls.
The ingredients listed on her blog are in grams, so here is a rough conversion to customary measurements:
- 30 grams = about 1/3 c dates
- 80 grams = about 2 tablespoons almonds
I had a leftover peach from a food/photo project I did over the weekend (the post is coming this week!), so I decided to do another version of the Vegan Banana Bread (originally inspired by and ).
Vegan Banana-Peach Bread
Topped with a thin spread of almond butter and a couple tablespoons of maple syrup.
See the bits of peaches in it? So delicious.
What I love most about the vegan banana bread is that it keeps me full until lunch. A lot of times, carb-heavy breakfasts leave me feeling hungry soon after. I think it’s the whole grains, oats, and flax meal that keep me full.
I’m working on saving more money, and that carries over to food, too. Less wasted food = less wasted money.
So what do you do when your last potato is about to go bad?
You make another jacket potato.
I can’t wait to go back to London to have one of these at Bloomsbury Deli. I think jacket potatoes taste better when I’m standing in central London, rather than sitting in my office.
My back is really sore and so are my hips, but I’m going to brave through a session with Trainer Erika.
Wish me luck. I’ll need it.