Josey Baker’s (Gluten-Free, Vegan) Adventure Bread

Bake this bread. Seriously, stop what you’re doing, go buy some nuts and oats and seeds, and get started, because it won’t be ready for at least another five and a half hours, which is already way too long to wait. This stuff is delicious. I ate at least five pieces of it, and the part I brought over to my backpacker friends (you know me, I have to give my baking away to someone) received rave reviews. It’s great plain, it’s great with butter, it’s great with olive oil, I can only imagine how good it would be with some honey or peanut butter or the right kind of cheese (I’m thinking a really sharp, nutty cheddar). It’s got a bit of a daunting ingredients list, but it is one of the easiest breads I have ever made. I promise.

And it’s naturally gluten-free (although if you are baking this for someone with Celiac Disease, make sure your oats aren’t contaminated. I know a lot of major brands aren’t actually Celiac-friendly). Which is great, because I have a horrible confession to make, you guys: I’ve been cutting down on gluten. When I first got to Australia, I was all set to live off my favorite cheap diet of peanut butter sandwiches, but it turns out my stomach can’t handle quite that much wheat, and so I have become one of those obnoxious people with a fake gluten intolerance. I know, I’m not happy about it either. I will by no means be giving up flour on this blog, so don’t you worry. I’ve just been exploring some naturally gluten-free recipes as well. And this one, well, I think I may have mentioned that this one is delicious.

Vegan Chocolate Cupcakes

I’m sorry guys. I’m so sorry. I’ve been neglecting you. It’s not just that I’ve been baking less often – though I have definitely been baking less often. I’ve also been doing some seriously sloppy baking (and, as you can probably tell from the photos below, some even sloppier photography). I just sort of throw things together, and then I heat it all up in the hostel toaster oven (which is actually a decent little oven, but I know it’s lying to me about the temperature so there’s a lot of guesswork involved.) Sloppy. I even managed to bake the first batch of these without sugar. Eight ingredients and I managed to forget one.

So yes, I apologize. But I’ve moved into a new place, with a nice kitchen with things like scales and measuring cups. Mixing bowls. A fridge with enough space to chill things. It’s wonderful. I’m about to start on my first baking endeavor, but I wanted to give you guys a couple of the nice things I baked in the hostel to tide you over.