welcome to pickles & honey!
I'm Amanda. I love baking, farmer's markets, bodypump, spinning, bad reality TV, and big sunglasses.
I recently left my full-time job to pursue my passions. Read more about my story...
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{ 15 comments… read them below or add one }
Mhmm! Yummy recipes!!
Thanks for your blog, Amanda! I just found it today. I’m transitioning into vegetarianism, and I’m trying to stockpile a bunch of recipes to keep me from getting bored. I’m also trying to avoid fake meat and the urge to eat nothing but bread.
These look great!
That’s awesome, Sara! Best of luck with the transition!
I love your website. It is so helpful. I have made the cornbread and my whole family loves it. This is my new go to site. You need to write a cookbook today
Thank you so much for the kind words. I’d love to write a cookbook one day…
This recipe is missing the addition of the salt. It’s on the full post, however. I realized it too late–my nose suspected it, and my first taste confirmed it. Oops!
Which recipe are you referring to, TJ? I’ll make sure to fix that.
Ah, sorry, I didn’t realize the comments weren’t per recipe. Rustic Bread was the one.
I’m really sorry the salt instructions didn’t get carried over to the recipage plugin. I’ve left out the salt before and it makes quite a difference! I hope you can still eat the bread…maybe dipped in a little olive oil and sea salt? Thanks for taking the time to let me know.
I’m substituting a flax egg for the chia egg. Is that ok?
I’ve been vegan since Jan 1, and I’m having a hard time making successful recipes. lol. It’s very hit or miss. I’m hoping for a “win” this time!! : ) Sounds delicious.
Ok, didn’t see your note about the flax egg. Lol. Sorry!!!
Which recipe are you referring to? Usually, the flax and chia eggs are interchangeable.
Let me know if you have any other questions about vegan baking. It takes some getting used to, but you’ll figure it out in time. It’s all about trial and error, but the nice thing is that with things like cookies – you can safely eat the dough without worrying about salmonella!
I’m making the Pumpkin Carrot Cake Loaf. It smells delightful, and I can already tell it’s going to be delicious. If I had some agave nectar, I might have traded that for the sugar, but other than that, I can’t wait for this hour.5 to be over so I can dig in!!! : )
Thanks for the recipe page. I’m going to start following your blog!
And yes, vegan batter is the best: safe and yummy!!
Tried this recipe this morning, it was quite good. I have just started using flax egg and it really seems to fill the bill! One thing I am trying to figure out in the world of eating healthy is the controversy over stevia as well as the use of oil. It seems like there are alot of conflicting opinions out there. I still use some olive and canola. Trying to find true olive oil, not a blend or overly processed or done with solvents had not been something I thought about until I read a book recently on the olive oil industry. Who knew all the “tricks of the trade” in the olive oil biz?!
Which recipe did you try? I’m glad you liked it!
There is a lot of conflicting information when it comes to oils and sweeteners. I just recently read Super Immunity by Joel Fuhrman and I tend to agree with his stance that it’s best to stick to whole foods, like avocado or hemp seeds for fats and fruits like dates for sweetness, rather than processed oil or sugar. That said, I do use small amounts of oils (usually evoo, coconut, and hemp) and occasionally lower glycemic sweeteners like coconut sugar. Stevia is my preferred sweetener (at least for now!).
I wrote a post a while back about olive oil – I had no idea so many of the products are basically a sham! Very disappointing.
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