All of us girls have “our girls”. You know, that group of girlfriends that has been together for so long that you can’t quite remember how you all became friends. Friends come and go. But that group will always be your girls. I’ve got my girls. Actually, we refer to ourselves as “The Batcave”… but that’s a long story. Three of us go all the way back to the awkward middle school years. The years of braces and the debate as to who was the hottest Backstreet Boy. Somehow, we made it past middle school and added on a 4th in high school. It’s here where we discovered emo music and punk rock, and decided that you couldn’t get much better than us. We still feel that way, actually. But it’s a little harder now with us living all over and doing different things.
A couple weeks ago, after quite a long time apart, we were suddenly all in the same state at the very same time! This is an event to be celebrated! Let’s celebrate with…. camping!…??? Not quite sure how us city girls came up with that one, but we did. Once we decided on having camping trip, that would undoubtedly be an action-packed adventure, we got down to planning. Naturally, first on the agenda was food. Naturally. So we made a fabulous menu to ensure that every meal was nothing but fabulous… because we’re fabulous. One particular meal that we were quite proud of was our “Free of Everything Bread”. One of my dear ladies has been undergoing a long series of health complications and was under strict doctor’s orders to eat… pretty much nothing. Well, at least nothing fun. Soooo, in an effort to maintain our fabulous eating, we came up with this fabulous recipe that was free of everything but yumminess! And let me just preface this by saying that generally I have hated every gluten-free/vegan bakery recipe I’ve tried… until this one.
This one’s for you, Cath.
2 tbsp ground flaxseed + 6 tbsp water (vegan “eggs”)
1/2 cup coconut oil
1/3 cup brown rice syrup
1 cup shredded yellow summer squash
1 tsp vanilla
1 tsp cinnamon
1 tsp pumpkin pie spice
1 1/2 cups garbanzo bean flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
Toppings: almond butter and raw honey (NOT optional), bananas (optional)
1. Preheat your oven to 350F. Mix the flaxseed and egg and set aside for about 5 minutes. Mix the coconut oil, brown rice syrup, squash and vanilla in a bowl. Stir in flour, baking powder, baking soda and sea salt.
2. Grease a bread pan with coconut oil and pour in the batter. Start checking the bread for doneness at about 45 minutes. The bread will be done when it’s browned and a knife stuck in the middle comes out clean.