[Post #16 for 365 days of Vegan, Gluten-Free Portable Power Pucks]
With apologies to the fair citizens of Boston, this (wicked good) interpretation of Boston Brown Bread is a far cry from the original.
But only so far as the ingredients are concerned.
As for taste? Boston brown bread all the way.
So, here is the (brief) story. Growing up, my mother was an avid co-op shopper, vegetable gardener, and home cook; she rarely bought any kind of ready-made foods. One exception was Boston brown bread.
Have you had it? It is traditionally made from a mixture of corn meal, rye flour, and whole wheat flour, a liberal dose of molasses, and a sprinkle of raisins before being baked in empty coffee cans (the latter of which deliver its unique shape and steam-baked texture). It is moist, dense, brown sugar-y, without being too sweet, and immensely satisfying; I was crazy for it. My mother did not buy it often (when she did, it was always the B&M brand), but on those lucky occasions when it showed up in the grocery bags, I always attempted to get more than my fair share.
So, experimental baker that I am, I made a Boston brown bread power puck in a newfangled, uber healthy way.
I used whole grain teff in place of any flours and some pea protein powder, which may sound crazy, but in fact adds a corn-like background flavor along with a generous plant-based protein boost. The molasses remains–because molasses rocks–as do the raisins (if you are a raisin hater, you can leave them out; I think we can still be friends).
Oh heavens, are these ever yummy. When I stack them as I did below, it’s almost as if they were baked in a can. If I take out my contact lenses and stand on the other side of the room.
Power to the puck!
- ½ cup whole grain teff (not teff flour)
- 1-1/4 cups water
- 1 cup nondairy milk
- ½ cup vanilla pea protein (such as this)
- ¼ cup ground flaxseed meal
- ⅓ cup raisins or dried currants
- ¼ cup blackstrap or organic unsulfured molasses
- ¼ teaspoon fine sea salt
- ½ teaspoon baking soda
- Preheat oven to 350°F. Grease 10 of the cups of a standard size 12-cup muffin tin
- In a small saucepan, combine teff and water. Bring to a boil over medium-high heat. Reduce heat to low, cover and simmer, stirring occasionally, for 10 to 15 minutes or until water is absorbed. Stir in milk, pea protein, flaxseed meal, raisins, molasses, and salt. Cook and stir for 4 to 5 minutes longer until mixture is smooth and thick. Remove from heat and stir in baking soda.
- Divide batter equally among prepared cups.
- Bake in preheated oven for 25 to 28 minutes or until firmly set. Let cool completely in pan on a wire rack.
Storage: Store in an airtight container (1) at room temperature for 2 days, (2) in the refrigerator for 1 week or (3) in the freezer for 3 months.