Sunday Scripture Snippet – P31

Proverbs 31: 13-15 (NIV)

13 She selects wool and flax
and works with eager hands.

14 She is like the merchant ships,
bringing her food from afar.

15 She gets up while it is still dark;
she provides food for her family
and portions for her servant girls.”

Adam overslept this morning, so we are heading out to the late service today.  I, on the other hand, got up and got ready for the early service.  I was, therefore, left with a few extra hours on hand that I hadn’t planned on.  I went into the kitchen to make a pot of coffee, and wound up also making a pot of grits, a side of gravy, and two loaves of zucchini bread.  So, I’m feeling a little P31 this morning.

Proverbs 31:10-31 speaks to “A Wife of Noble Character”.  I’m not saying that I’m there yet, but it’s always somewhere in the back of my mind – a goal that I will always be striving to attain.

And on that topic of zucchini bread, here’s a little recipe for you.  This is a vegan version of the zucchini bread recipe that was printed in the 1996 Newberry Associate Reformed Presbyterian Church’s cookbook.  The original recipe belonged to Mrs. Frances Goethe, but it has been altered to comply with a vegan diet by me.

Enjoy!

Vegan Zucchini Bread

3 Tbsp Flax Meal

9 Tbsp water

1 c. canola oil

2 c. sugar

2 c. grated unpeeled zucchini (about one large)

3 tsp vanilla

1 1/2 c. white flour

1 1/2 c. wheat flour

1 tsp. salt

1 tsp. baking soda

1 tsp. baking powder

3 tsp. cinnamon

3/4 tsp. nutmeg

1/2 c. nuts, chopped

In a medium bowl, whisk together flax meal and water and set aside to let stand for at least 2 minutes.  In a large bowl, sift together dry ingredients.  Add nuts.  To the flax meal, add oil, sugar, zucchini, and vanilla.  Mix lightly, but well.  Add this mixture to the sifted ingredients, and mix until just blended.  Bake at 325 degrees for 1 hour in 2 greased and floured loaf pans.

 

In the oven.

 

 

Out of the oven!

 

Personal notes:

*The original recipe just called for 3 cups of plain flour, so you can certainly use that if you don’t have any whole wheat.

* I used walnuts because that’s what I had on hand.  I’m a big fan of using whatever you have on hand!

*I think if I make this recipe again, I’ll go for one loaf with a longer bake time.  These two loaves just seem a little short to me.

And, in an effort to maintain honesty, and full disclosure with you…

…here is how the first loaf ended up when I tried to turn it out from the loaf pan too soon.

 

Please allow the bread to cool completely before trying to remove it from the pan, or this could happen to you too!

 

Oh well, like I said.  P31, still a work in progress. :-)

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