Guest Post From Oh, Ladycakes!

About a month ago I got a spam comment. This is nothing new; I get them almost daily. The spam comments are automatically sent to the trash, but I always get an alert email containing the comment so I can review it. Well, this one was trash for sure. It was a combination of word and symbol gibberish, links to who knows what, enticing yet broken English descriptions of 90% off sales on Prada bags, and one comprehensible sentence, “Why don’t you make your blog more social?”

Wow. I was a little annoyed at the spam for having the audacity to critique my blog after trying to sell me fake Prada bags in Zapf Dingbats. Of course my blog is social! I consistently follow, read, and comment on like a million blogs and yet it’s impossible not to be social in the blog world; you have to join every major social networking site!

 After thinking about it I realized that the spam did have a point. Though I am active in the blogging world and though I do comment on other blogs and send out emails of appreciation, I hadn’t really developed any further conversation with many other bloggers.

So here I am announcing Sweet Road’s first guest post by Ashlae from Oh, Ladycakes! I can’t say when I came across Ashlae’s blog, though it couldn’t have been more than four or five months ago. Though I am still fairly new to her list of followers, Oh, Ladycakes instantly became a favorite. Aesthetically, the design is so simple and vibrant. Every photo is not only technically awesome in terms of color balance, perspective and styling, but they are so captivating and, excuse the term, “drool worthy”. At the same time she makes it all look so relaxed and laid back. Her recipes are similar: They are totally vegan, the focus on the featured ingredients is straightforward and uncomplicated, and the recipes use bold and subtle flavors that could contrast or clash… but she manages to blend them perfectly, simply, and often with very few ingredients. For example, her raw pumpkin pie uses five simple ingredients: almonds, dates, cashews, pumpkin, agave, and spice. See guys, vegan baking isn’t that scary!

 Hi, Sweet Road readers! I'm Ashlae, of Oh, Ladycakes. But you already knew that considering Jaime introduced me, up there.

I started baking at a young age, as a kitchen assistant to my Great Oma (that's German, for grandma) - she's the sweet lady who instilled a love for baking deep into my heart. Bu it wasn't until I got older that I really started to appreciate it. In late 2007 I created my first recipe; a batch of sugar cookies for a coworker whom I found to be rather handsome. Still, to this day, he claims those were the greatest sugar cookies he's ever eaten. But in typical lazy girl-fashion, I didn't bother to record the recipe. In fact, I didn't record any of my recipes. For years.

It seemed as though the only cure for my laziness was to start a blog; where I would be forced to measure things and track my recipes. So, about 2 years ago I created my first blog, then took some time off and launched Oh, Ladycakes - my vegan (and sometimes gluten free) baking (and sometimes cooking) blog. As for the name, that handsome coworker is the one who gave it to me. And yes, that handsome coworker is now more than a coworker. And the reason I continue to bake.

BANANA NUT MUFFIN (GFO)

3 tbsp banana puree
2 tsp coconut oil
4 tsp non-dairy creamer
1/4 tsp vanilla extract
1 tbsp brown sugar
1/4 tsp ground cinnamon
Pinch of fine sea salt
Pinch of baking soda
1/4  tsp baking powder
1 tbsp flax meal
1/4 cup spelt flour

Preheat oven to 350˚F. Fill a small pan with 1/2" of water and lightly oil a 4 oz. mason jar; set aside. In a small mixing bowl, stir together the banana puree, coconut oil, creamer, vanilla extract and sugar. Mix in the cinnamon, salt, baking soda, baking powder and flax meal. Stir in the flour, just until combined. Transfer batter to the prepared mason jar and sprinkle with crushed walnuts, if desired. Place the mason jar in the pan filled with water and bake at 350˚F for 20-24 minutes, or until a toothpick comes out clean (if you bake the muffin in a metal pan, the baking time will be considerably less, and you won't have to use a water bath). Allow muffin to cool then cover with lid. Keeps for three days.

Yield: 1 muffin

2 comments :

Robert Richards 4/3/12, 3:36 PM  

Thanks for sharing this recipe. Now, I have to get to the store to get the ingredients!

[Reply]
sweet road 4/21/12, 2:19 PM  

@Robert Richards Check out Ashlae's blog if you have a moment, it's really great!

[Reply]

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