For the last month or so, I have embarked on quite the mission: emptying out the pantry. Like every other
20-something old woman, there isn’t much else that brings me as much joy as grocery shopping. Ok, well, there are quite a few other things, but I really like grocery shopping…. but not so much hauling all those groceries home with my little granny cart.
Well to the point here, I have been sorta “stocking up” for something for quite some time. If it’s a 10/$10 sale for canned vegetables, looks like I’m digging through for the salt-free varieties. Buy-one-get-one-free loaves of bread? Guess who’s freezer is full. Cake mix 2/$4 and I have a $2 coupon? Looks like I need to start using Betty Crocker cake mix and stop cooking from scratch so much.
Yeah, I get it, I’m kinda a junky. Well between little bouts of travel, I decided to see how long I could go without having to make a trip to the grocery store (except for small needs here and there.) And let me just say, I’m about at the end here. I know that Gabe is getting a bit sick of my zany concoctions, but at least my end date is Wednesday, and then I’m off to the west coast for a week.
Along with last night’s veggie chili pita pizzas (I know, it was weird) I was wanting something sweet yet healthy-ish so I decided on a vegan cranberry-almond quick bread.
Vegan Cranberry Almond Bread
- 1 cup whole wheat flour
- 1 cup regular flour
- 1 cup dried cranberries
- 3/4 cup sugar
- 1/2 cup chopped almonds
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup almond milk
- 1/2 cup lemon juice
- 1/2 cup unsweetened applesauce
- Preheat oven to 350 degrees
- Coat dried cranberries in flour so they don’t stick together in mixer
- Mix all dry ingredients in mixer
- Add wet ingredients
- Grease loaf pan and then pour batter into it
- Bake for 1 hour or until toothpick comes out clean