back in the kitchen!

It's been a loooooong time. Let me explain. Or rather, let me sum up: beginning of last summer, I broke up with the boyfriend, moved out of apartment and into sublet with criminally tiny kitchen. (Seriously, it was smaller than some dining room tables.) Met charming, attractive, available, health-conscious pescatarian. Moved into much nicer apartment (with female roommate, not with Charming Pescatarian) that has a beautiful kitchen, but was so busy enjoying life and running all over New England with C.P. that cooking (and blogging) was moved to the back burner (har har har).

Fast forward several months. C.P. (who is now officially The Boyfriend) is out of town for the evening and my plans with a chick friend fall through. I have three bananas in my kitchen on their last legs. I have flax in my fridge, and a stash of sadly neglected baking supplies. I google "vegan banana flax muffins", and find this recipe. Perfection!

Of course, I can't just bake it as is. I must futz. Here's what I did:

Substitute 1/3 cup organic barley flour for 1/3 cup whole wheat flour, to add a richer flavor
Add 1/4 cup raw cocao powder, because chocolate + banana = bliss
Add an additional 1/2 banana, because I always wish banana bread tasted more like bananas

I left out the walnuts. I don't like nuts in my quick breads.

What I ended up with was a great breakfast muffin. It's decidedly Health Food -- the flax gives it that coarse texture I associate with things that are Good For You -- but it's moist and banana-y and satisfying. I'd make it again.

And I promise to get back in the kitchen more often!