Every weekend morning can find me in the kitchen, baking something for my family. Just writing that sentence made me feel so retro...I guess that explains why Carter went through a phase some months back when he would yell "Mommy! Put your hair down and get in the kitchen!" Oh, my charming little chauvinist.
After the chaos of the work week, baking calms and centers me. I got really into vegan baking years ago when I was a vegetarian newlywed - I loved the challenge of making things delicious without using any animal products. Cut to five years later - I'm no longer a vegetarian but since I'm now baking for my boys I try to keep it as healthy as possible, so I still make a lot of vegan recipes or alter existing recipes to up the nutrition. Lately I'm obsessed with coconut oil and trying to put it in everything. It has a very mild flavor and it's amazingly good for you - if you don't trust me, trust the folks over at Dr. Oz.
Carter doesn't get television during the week, so on Saturday and Sunday mornings he gets to watch his favorites on the iPad - Super Why, Dinosaur Train, Curious George, the Toy Stories, Cars, etc - while I bake, Max sleeps or works on the computer, and Griffin putters about and entertains himself.
On Friday morning, I made the boys' favorite - French Toast from Weelicious - I use whole wheat bread (not sticks), top it with a drizzle of maple syrup, and they pack it in. Yesterday morning was doughnuts - I used my standard baked vegan doughnut recipe, but adapted it slightly, substituting white whole wheat flour for regular and coconut oil instead of the vegan butter:
1 cup white whole wheat flour
1/2 c. sugar
1 1/2 t. baking powder
1/4 t. salt
1/4 scant t. nutmeg
1/2 c. soymilk
1/2 t. vinegar
1/2 t. vanilla
egg replacer for 1 egg (I use Ener-G)
1/4 c. coconut oil
|Mmm...vegan doughnutty goodness|