it's true, i've neglected the blog. i've been terribly delinquent.
since returning from california, i've enrolled back in school as a post-bac
student, and it has left very little room for macrobiotic experimentation.
BUT BUT BUT
fall is my absolute favorite season. no season's ingredients inspire me
more than the raw materials of fall. the gorgeous squashes, round veggies,
dark greens... fall is the best season to be macro.
i had a hankering for pumpkin muffins, so i decided to make some homemade
applesauce. the apple sauce was great. i used it to sweeten the pumpkin bread.
i made the pumpkin bread using bob's red mill flour. mistake. it tasted like sawdust
with subtle notes of pumpkin.
what was i to do with a pan of chalky pumpkin muffins? i knew there
was only one way to turn it around.
i made bread pudding. and the results were shockingly delicious.
ingredients :: 5 cups cubed pumpkin bread or pumpkin muffins. here is a recipe.
i didn't use this recipe, but since the one i used was such a hot mess, i didn't want
to share that one. just sweeten it with brown rice syrup and some homemade
apple sauce instead of the xylitol that she recommends.
2 cups soy milk
1/4 cup brown rice syrup
1/4 cup maple syrup
1 cup chopped walnuts
1 tsp. vanilla
cinnamon
whisk liquids until dissolved. soak your bread crumbs 10 minutes until soggy.
pour everything in a deep oiled pan, mixing well. sprinkle extra walnuts on top.
cover with cinnamon.
bake 45 minutes at 350 degrees.
easy! delicious! no sugar!
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