Tag Archives: unrefined sugar

Irish Soda Bread

So I really like fresh homemade warm-from-the-oven bread. And I had a huge craving the other day. It led to me looking up Irish Soda Bread recipes and what I found was that they were all made with all-purpose bleached white flour, eggs for days, and refined sugar. So I did a little recipe enhancement to make this easy-to-make recipe a little more eco-friendly. Here’s what I came up with:

Irish Soda Bread

  • 1 1/2 cup All Purpose Bleached White Flour
  • 1 1/2 cup Whole Wheat Flour
  • 1 tbsp. Baking Powder
  • 1/6 cup (just do half of a third cup) Refined Sugar
  • 1/6 cup All Natural Unrefined Sugar
  • 1 tsp. Salt
  • 1 tsp. Baking Soda
  • 1 Egg, beaten
  • 2 cups Milk
  • 3¬†tbsp. Lemon Juice
  • 1/4 cup Butter (I recommend Vegan Margarine but I didn’t have any on hand)

Preheat oven to 325. Grease a 9×5 loaf pan.

Combine dry ingredients: flours, sugars, salt, baking powder, baking soda. In a a separate bowl, mix the egg, milk, and lemon juice. Combine dry and wet together. Then add the melted butter. Mix it all up and put it in the oven for about an hour or until a toothpick inserted in the center comes out clean. Voila.

ECO-BENEFITS

  1. Halving the refined sugar and bleached refined flour and making the other half whole wheat flour and unrefined sugar decreases your foodprint while still allowing for the same flavor.
  2. I didn’t have any buttermilk on hand, so rather than making an extra trip to the grocery store I improvised by mixing the milk with the lemon. It’s a great substitute that improvises an ingredient not commonly used with some you’ll probably have on hand. Less gas!
  3. Using one egg still allows for binding but cuts out some animal byproducts!
  4. Vegan margarine would’ve been another great way to cut out animal byproduct, however, it isn’t worth the extra gas to go to the store to get just that.
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Almond Pumpkin Muffins

I have no idea how this has happened, but I am once again baking. These muffins turned out so well that I had to put them up here. They’re absolutely delicious AND eco-friendly. WOO!

Almond Pumpkin Muffins

(Adapted from Pumpkin Cranberry Loaf-Go Green Get Lean)

  • 2 cups whole wheat flour
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • A good dash of cinnamon
  • A dash of salt
  • 1 cup Unrefined Sugar
  • 1 cup Canned Pumpkin
  • 1/2 cup Vanilla Soymilk
  • 1/4 cup Unsalted Butter, softened–> (use Earth Balance for a vegan-friendly version)
  • 1/4 cup Orange Juice
  • 1 large Egg –> (add a mushed banana for the vegan version)
  • A handful of Almonds, chopped
  • Almonds, not chopped to top muffins

Makes ~12 Big Muffins

Preheat oven to 350. Place muffin cups in a muffin tin.

Combine flour, baking powder, baking soda, cinnamon, salt, and 1/2 of the sugar. In a separate bowl, combine rest of sugar, pumpkin, soymilk, butter, orange juice, and egg. Add to the flour mixture and combine. Then fold in chopped almonds.

Pour into the muffin cups and top with the not chopped almonds. Bake for about 15 minutes or until a toothpick inserted into the center comes out clean.