After all of the chocolate cake binging in December my body is craving something more sensible. Instead of the traditional black eyed peas and collards, I made black eyed pea and collard green soup - and we loved it! Now on to the sweet stuff... I made a half hearted attempt at a refined sugar free refined flour free dessert - some sort of zucchini carrot raisin pineapple bread that turned out to be a near miss.
Due to not wanting to follow a recipe or measure, it was too wet and absolutely not sweet enough. I used whole wheat pastry flour, flaxseed, applesauce, molasses, and agave nectar. All of those were good choices, but too much wet and not enough dry. Of course I had to salvage as much of it as I could. So I turned it into a bread pudding by adding whole wheat bread, more raisins, a handful of walnuts, a half cup of brown sugar, and 2 tablespoons of butter - ok 3. Anyway, I love it.
Honesly, at first glance I wanted to call the final outcome Yuck Bread. My husband took one look at it and walked away. But with a bit of creativity and a nice serving dish, it actually turned out to look almost as good as it tasted. So I guess I'll call it Z'Bread Pudding. With a dollop of cream on top (preferably ice cream), it's the best thing for keeping a resolution of good healthy eating and endulging in some sweet tooth therapy at the same time.