there’s been talk lately
about cancelling our cable.
and in preparation for it
we’ve been watching more netflix.
i haven’t missed television,
not when most shows i enjoy
can be viewed in hd
and sans commercials.
so far, we’ve enjoyed:
sushi: the global catch
repeats of: The Mind of a Chef, Bizarre Foods, Chopped, & Parts Unknown
what are some of your favorite netflix shows or online viewing pleasures?
cranberry swirl mini-loaves – vegan
makes 7 mini loaves + 2 muffins
these are a riff from the blueberry swirl muffins, making use of the season’s cranberries, and of course, making use of our new mini-loaf pan.
2 cups cranberries, divided
a few sprigs of thyme (optional)
1 cup sugar
2 1/2 cups flour
2 1/2 tsp baking powder
1 tsp salt
2 flax seed eggs (1 egg = 1 TBL ground flax seed + 3 TBL water)
1/4 cup vegetable oil
3/4 cup mayo, i used veganese
1/4 cup almond milk
1 1/2 TBL sugar
1 1/2 TBL brown sugar
1/4 cup flour
2 1/2 TBL warm coconut oil
in a small bowl make the streusel topping by combining everything and mix evenly. set aside.
in a small sauce pan reduce 1 cup of cranberries (+ sprigs of thyme, if using), mashing with a fork and stirring. you want the berries to break down, the sauce to be thick. strain through a sieve if you’re not keen on the skin/pulp. set aside and cool to room temp.
prepare mini-loaf pan by greasing with coconut oil, or vegan butter.
preheat oven 425F.
in a mixing bowl whisk the flour, baking powder, and salt. in another bowl whisk flax seed eggs + sugar until thick and then add in the veggie oil, veganese mayo, and almond milk. now combine the liquid to dry ingredients, with the remaining cranberries. the mixture will be all sorts of fug, but try not to over mix. seriously, it’s a rather dense looking batter.
fill mini loaf pan a little over 3/4 way up, these will expand/rise. spoon about a teaspoon, more or less, of the reduced cranberry sauce on top of each muffin. use a toothpick or some stick-like kitchen tool and swirl the sauce into the batter. finally, top with streusel topping, amount at your discretion.
bake 17 – 20 minutes, i started hawking them around the 15 minute mark.
remove from oven, allow to cool for a few minutes and then remove from pans to cool completely.
will keep for a week, covered, in fridge.