I decided to make cookies recently. Then Food, Inc. and Eating Animals and Forks Over Knives and The China Study all started swirling around in my brain until I was sure any cookies I might try to make would either kill us, destroy the earth as we know it, or wound an animal.
So I made quick bread instead. I'm not sure how that's any better except that quick breads are better at disguising non-traditional ingredients than cookies.
The recipe is vegan, saving all animals and keeping health in check. It is gluten-free for my youngest. It does contain sugar -- we can't all be perfect.
But it was GOOD! Oh man was it good -- like everybody in the house was ever so happy with it and we will certainly make it again good! Plus, it filled up my bottomless pits for a few peaceful hours.
Gluten-free Vegan Kitchen Sink Bread
1 medium zucchini, grated
1 large carrot, grated
1 c. sugar, white or brown (we do buy Fair Trade, organic sugar for a variety of reasons)
4-5 T. ground flax
2 c. brown rice flour
1 t. xanthan gum
1 t. baking soda
1 t. cinnamon
1 c. raisins
1 c. Enjoy Life chocolate chips (these are the only chocolate chips I have found that I can eat as most other brands contain soy lecithin, to which I am allergic.)
1 T. white sugar for top
Oil a bread pan and pre-heat oven to 350 degrees. Whisk flax meal and water together and set aside. Mix zucchini and carrot into a bowl. Keep the juice with it. Add sugar to mixture. Add flax gel (fleggs). Stir to combine. Combine flour, xanthan gum, baking soda, and cinnamon in a separate bowl. Add this mixture to wet mixture. Mix until combined. Fold in raisins and chocolate chips. Put mixture into bread pan. Sprinkle 1 T. sugar on top. Bake for 1 hour or until done.