Veganville Bakery: Carrot, Nut, and Seed Bread

This hearty, nutritious and delicious bread is perfect for the season. Here in Middle Georgia, we're almost upon the time of year when carrots are in season and we're getting ready to shake down the pecan trees. Since I'm all about being seasonal with ingredients, I thought I'd share my take on a Joy of Cooking recipe.

Carrot, Nut, and Seed Bread
Makes One 9X5 in. loaf

1 1/2 c. all-purpose flour
1 t. baking soda
1 t. baking powder
1/4 t. ground cinnamon
3/4 c. sugar
2 eggs worth of egg substitute (3 t. Ener-G + 6 T. H2O)
1/2 c. vegetable oil
1 t. vanilla
1/2 t. salt
1 1/2 c. grated carrots*
1/2 c. flax seeds
1/2 c. (+1/4 c.) ground pecans
1 T. wheat germ

*I used the attachment for my food processor to grate the carrots to save time and energy.

Preheat oven to 350. In medium bowl, whisk together flour, baking soda, baking powder, and cinnamon. In large bowl, whisk together sugar, egg, oil, vanilla, and salt. Stir in dry ingredients. Fold in carrots, flax seeds, and 1/2 c. pecans. Crape batter into greased 9X5 loaf pan. Sprinkle top with 1/4 c. pecans and wheat germ. Bake 45 minutes to one hour (until bread pulls away from the sides of the pan). Cool in the pan for 10 minutes. Unmold loaf to finish cooling.

The Veganville Bakery: Pumpkin Muffins

Two of my favorite things in the world come in the fall: college football and pumpkin flavored things. Even thought it's still in the mid-90's in Middle Georgia, it's no reason to NOT indulge in pumpkin things. Yesterday, I made perfect vegan pumpkin muffins. These take the cake (or muffin) as the best vegan baked good I've produced thus far.

Vegan "Punkin" Muffins
Dry ingredients:
2 c. all-purpose flour
1 T. baking powder
1/2 t. salt
1/3 c. sugar
1 t. ground cinnamon
1 t. ground nutmeg
Wet ingredients:
2 large eggs worth of egg substitute (3 t. Ener-G + 6 T. H20)
1 c. plain almond milk
2/3 c. sugar (white or brown)
1/3 c. vegetable oil
1 t. vanilla
1 c. cooked pumpkin

1/2 c. pepitas (pumpkin seeds)

Preheat oven to 400. Line a standard 12-muffin pan with paper liners. Whisk dry ingredients together. Whisk wet ingredients together in a separate, large bowl. Add dry ingredients to wet, and stir gently until combined (DO NOT OVERMIX). Fold in pepitas. Fill muffin cups. Sprinkle extra pepitas over batter in cups (optional). Bake for 18-20 minutes, or until toothpick inserted in a muffin comes out clean. Let cool before removing from pan.

These are so yummy and really filling!