Those of you involved in research may empathise when I say that I spent all of today (or at least a good 8 hours of it) working on a grant application. The good news is that it is now largely done, or at least done as a complete draft. The other good news is that my life has had plenty of distractions from out-of-hours work. It was my birthday last week, and birthdays do make for nice distractions.
Mr Bite excelled at making this one particularly nice. I got sparkly flowers, above, a voucher to unleash myself at Whole Foods or Planet Organic (dangerous!), a dinner promise for 222 Veggie Vegan (exciting!), a new memory card (essential, with the number of photos I take), an amazingly enormous guide to touring Britain, and ticket to the ballet, The Nutcracker.
|Please excuse the blurry phone photo...hopefully it captures some of the atmosphere|
All in all, I was spoilt. The raspberry and yoghurt cake I made for my birthday was a final addition to events.
In truth, the first night we had this I wasn't very convinced by it. I had been aiming for a cake. but it was really more like a bread. Moreover, the flavours didn't seem quite right. I adapted it quite extensively from a non-vegan recipe so completely blamed myself for this. However, after a day in the fridge with the raspberry topping left to soak in, this became very enjoyable. It was still more of a bread than a cake, but a moist, raspberry-filled, delicious bread.
I am thus sharing the recipe, but with a note: leave it for a day after making!
Raspberry and yoghurt loaf
A sweet bread-like loaf that is best after sitting for a day or two
Adapted from a raspberry and yoghurt cake in the Telegraph
3 tbsp coconut oil, melted
1 tbsp chia seeds
75g (1/2 cup) maple syrup
150g (1 cup) soy yoghurt, or other yoghurt of choice
2 tbsp (30ml) almond milk
1 tsp vanilla
200g (2 cups) plain flour
2 tsp baking powder
150g (~1 cup) + 150g (~1 cup) raspberries, divided
110g (1/2 cup) caster sugar
Preheat your oven to 180'C (350'F) and prepare a rectangular loaf tin.
Combine the coconut oil, chia seeds, maple syrup, yoghurt, milk and vanilla in a bowl. Add the flour and baking powder and beat well to combine, with electric beaters or by hand. The mixture will be quite thick.
Stir in approximately 1 cup of raspberries and transfer the batter to your prepared tin.
Bake for approximately 40 minutes, or until a skewer inserted into the loaf comes out clean.
Heat the remaining cup of raspberries and caster sugar in a saucepan over low heat until the sugar is dissolved. Allow to cool. Spread over the top and sides of the loaf when it has cooked and cooled.
Have you had baked goods that start off tasting average but improve on sitting? It doesn't happen with many recipes I make, so this one was a relief and surprise.