Last weekend I diverged from habit and made whole grain pancakes with raspberries.
Okay, these might not be the most photogenic either, but they were very tasty. I used a recipe from a cookbook that I hardly use, but I was pleasantly surprised. With no granulated sugar in the recipe and made up with whole grains like cornmeal and whole wheat pastry flour, I didn't feel like I was consuming something which would give me a sugar high thirty minutes later. (Well, maybe I got it because of the real maple syrup...)
Another experiment that I had in baking recently were these:
Yes, in case you were wondering, I really did eat them for breakfast. I'm in love with Isa's peanut butter oatmeal cookies from Vegan with a Vengeance, but the oil and sugar content makes me cringe when I consume too many at once. This was my attempt to remedy that, but making cookies healthier doesn't always mean making them as tasty. Because of the lessened amount of sugar and oil, they didn't get as crispy as Isa's version, sadly. Also, I must not have added enough syrup or agave, because the peanut butter flavor was off and not as strong as I would have liked it to be. Oh well. It tasted like a healthy cookie more than anything else, so I spread microwave reheated frozen raspberries on top of a few and declared it a breakfast item...
In other news, I'm officially going to Cornell for graduate school, but you could probably figure that out after my last post. I'm really excited about it and the opportunity to start this next part of my education. (Yeah, okay, I'll stop being corny.) I'm also planning a month-long trip to Europe for June to celebrate and because I don't know when I'll be able to go back. Though, I have hit a few snags during the planning process this week. Hopefully I'll be able to meet up with some awesome vegans, but I'm not so sure how it will all work out at this point. I am excited about meeting up with old friends though that is for sure.