... is finding a way to make something incredibly delicious without fat.
Yesterday, I made cranberry walnut bread from my trusty red-and-white-checked Better Homes & Gardens. Of all the bread recipes out there, it wasn't the worst -- only a quarter of a cup of oil and one egg. But I was feeling bold. How bold? Well, let's just say I substituted out both items.
But how? you may wonder. Well, I took a few bits of accumulated knowledge about vegan and healthy cooking and put them together, one plus one.
One. Grind up a tablespoon of flaxseed and add it to the liquid in place of the egg.
Plus.
One. Substitute applesauce for oil.
Equals.
A delicious, moist loaf of bread that benefited especially from the bag of cranberries I had the foresight to freeze in November. The fruit froze well. The substitutions took NOTHING away from the end product. And now I'll head off to yoga with a clean conscience.
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