Vegan Mofo Day 8 Epic Fail Turned Inspiration - Carrot bread rolls

Today's mofo prompt is to use our own flops from the past to improve! 
Well that could be a general life lesson really and not just applicable to cooking!!!!

I have always wanted to be able to bake bread well but never really known how and so I have been on a mission the last few years to work out how to make nice homemade bread that is 100% wholemeal and oil free, of course. I am noticing that more oil free options are slowly becoming available when it comes to bread and bread products in the stores, but sadly even when they are 'wholemeal' the % of wholemeal flour used is usually pitifully low. So I have experimented quite a bit the last few years and feel reasonably confident in my bread-making abilities now after many ~many~ flops!!!
And whilst I don't eat flour myself anymore, my family love it when they get fresh homemade bread. 

100% Wholemeal Carrot Bread Rolls

Makes 8 rolls

                              You'll need:
                                      600g wholemeal bakers flour
                                      2 teaspoons yeast
                                      1 teaspoon bread improver
                                      450ml warm water
                                      2 medium carrots

Directions:

Shred the carrots using either a grater or food processor. In a large mixing bowl place all the ingredients together and mix until well combined. Once everyting is mixed in, transfer the dough to a lightly floured tray and knead for 10 mins til elastic. Return the dough to your mixing bowl and let dough rise for an hour in a warm place. I recommend heating your oven on low while you are kneading, and then turning it off and putting the dough in there.
Once risen, split into 8 portions and roll each portion into a bun shape.
Evenly space your rolls on a baking tray and bake at 180°C for about 25 mins until golden brown and cooked through. 

Super light and fluffy rolls with a bit of crunch from the carrot 

and no unnecessary ingredients!

Question of the day:

What kitchen flops have you had in the past? 

Is there anything you want to learn how to cook better?

Vegan Mofo Day 3 Person Inspired - Chocolate Pear Bake

Following along the list of themes and prompts for vegan mofo.....

                 Today's inspiration is bought to you by a person!

I had to think about this one as I don't know that I am hugely inspired by other people as I do quite like to be my own person but then this idea came to mind! 

Now I must say that this recipe has been sitting in my 'drafts' since June 2015!!!! (OPPS! Just goes to show my lack of blogging lately!)
It's original inspiration came from Nigella Lawson! I used to LOVE watching her cooking shows and I recall one time her commenting how well pear and chocolate go together. I have to admit that I've never actually tried any of her recipes, nor do I recall the recipe she made to make that comment!! But I did keep in mind this flavour combo and started to experiment with this combo of flavours, and yes, I can say that indeed pears & chocolate do go incredibly well together!!!

Here's my take on a delicious, yet healthier version of pears and chocolate combined!
Using overripe pears in this recipe means you can use far less sugar than in traditional baked desserts as they are naturally more sweet. If you don't have overripe ones, that's fine too, under-ripe ones will work quite well and will soften as the dish is baked. This is a great way to use up any spare pears you may have if you've stocked up when they're on super special (speaking from experience)!! 

CHOCOLATE PEAR BAKE

(Makes 1 cake that serves 6-8)

                  

                    You'll need:

                   3 overripe pears
                   1 cup wholemeal flour
                   1 teaspoon baking powder
                   2 Tablespoons coconut sugar
                   1/4 cup cocoa powder
                   1/2 teaspoon cinnamon
                   1 teaspoon vanilla
                   1 cup motherless milk of choice

Slice the pears into thin pieces and remove any of the core. Layer in a 24cm pie dish with the large side out and the small ends meeting in the middle as shown below. 

In a mixing bowl combine the flour, baking powder, sugar, cocoa powder, cinnamon, vanilla and milk. Mix together til just combined using a whisk. Do not over stir as the mixture will then become too chewy as it bakes. Pour the batter over the pears.

Place dish in a preheated 180°C oven and bake for 40 minutes.  

 Slice and serve.

I find using a glass pie dish that it doesn't stick and can be served easily enough, however if using a ceramic or other dish, I would recommend lining it first with non-stick paper. 

If you wish to try a completely sugar-free version I reckon you could substitute the coconut sugar for 1/4 cup of date spread without it hugely affecting the way this bake turns out. 

I haven't tried it in this exact recipe but with my largely sugar free home these days that is what I would try! If you do give this version a shot - be sure to let me know what you think :-)