In my next life I’ll spend my 20s gallivanting about New York City, broke but blissfully alive. Until then, I shall live vicariously through Gracie by way of baked goods.
As you may know, last week I veganized her snickerdoodle blondies. As you may not know, I ate the entire pan myself. I’m at it again this week with her double chocolate brownie bread, which I made vegan and chocolate-less. (I love a culinary challenge, let me tell you…)
I have convinced myself that I can specialty-dietize (new word. deal with it.) just about anything you throw my way. I can’t tell you how many people have come to me with diagnoses of food allergies, Celiac disease or other complications requiring modified diets (like diabetes and heart disease) complaining that there’s nothing they can eat.
Au contraire, ye of little faith. It makes me sad when people feel limited by their food options, but all it really takes is a little modification and a lot of creativity.
SO… that, my friends, is why I’m always baking vegan, gluten-free, dairy-free, low sugar, blah blah blah modifications of more “normal” recipes. And Gracie’s are some of my favorite to work with because she’s so very unapologetic about her use of butter and boxed cake mix.
We’d be quite a dynamic duo, Gracie and me. She the feisty New Yorker fixing up decadent desserts in the wee hours of the morning after a non-stop night on the town. I the food nerd in North Carolina tweaking the recipes to make sure everybody, regardless of dietary restrictions, gets a bite. I could not make myself sound any lamer. I smell a cookbook, y’all…
Vegan Carob Brownie Bread: The Substitutions
See Gracie’s recipe and make the following switches:
- Carob powder instead of cocoa powder
- Mashed banana instead of pumpkin (you don’t have to do this; I just didn’t have pumpkin)
- 2 flax eggs instead of real eggs (2 tablespoons ground flax + 6 tablespoons warm water)