a day in the human life.


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Always do what you're afraid to do. |
Find what you love and let it kill you. |
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another-vegan-feminist: smashlee-simpson: Lemon flax seed pound cake. So delicious #vegan (Taken with Instagram) Edit; Recipe for another-vegan-feminist.tumblr.com/ : 1/4 cup vegetable oil1 cup + 1 tablespoon raw sugar2 flax eggs2 cups unbleached or wheat flour6 tablespoons milled flaxseed1-1/2 teaspoons baking powder1/2 teaspoon baking soda1 teaspoon salt3/4 - 1 cup low-fat buttermilkgrated zest of 1 lemon + half a lemon’s worth of juice1 - 2 teaspoon vanilla extract (or to taste) 1. Set oven to 350° and grease pan (sides and bottom) generously; set aside. 2. Make two flax “eggs”: My method with doing this is very simple, I’ll explain how to do it for one egg. Measure out 1 Tablespoon of flax seed into a bowl and add 3 Tablespoons of water to it. Mix well with a mini whisk or fork until foamy and thick.      Stick mixture in the fridge for at least 15 minutes, or until you have your other wet and dry mixtures measured out and ready to go. Take it out of the fridge and whisk it back together before combining. 3. Combine 1 cup of raw sugar and “eggs” in a large bowl. Beat with electric mixer at high speed for 3 minutes—mixture should be very thick. (I hand mixed mine however, and as long as you do it for at least 5 minutes, you’re fine) 4. In another smaller bowl, combine milled flaxseed, sifted flour, baking powder, baking soda and salt. Stir well to mix ingredients evenly. 5. In a wet measuring cup, combine “buttermilk”, 1/4 cup of vegetable oil, lemon zest & juice, and vanilla.Vegan buttermilk is also easy; to every 3/4-1 cup soy milk, you add 1 Tablespoon of vinegar. Let it sit for 10 minutes, and then mix it back up together before adding any other ingredients to it. 6. Add flour mixture to egg mixture, alternating with buttermilk mixture. Start and end with the flour mixture. I generally do about 1/3 of the flour, 1/2 of the buttermilk, 1/3 flour, 1/2 buttermilk and the final 1/3 of the flour (don’t use last 1/4 cup of flour, in vegan baking you always need less dry). You do this so everything blends more smoothly, so you’re not trying too mix too much dry and wet stuff all at once. Trust me on this. 7. Pour batter into prepared pan and bake at 350º for 55 minutes, or until a wooden pick inserted in center comes out clean (mine baked for 40-45 in my small oven).  For my icing I just used store bought frosting, added some lemon juice to taste, and melted it down before pouring it on my pound cake. You should always wait for your cake to cool, I was impatient which is why it looks strange on the top. AWESOME thank you :D! 
#nature #woods (Taken with Instagram)
#flowers #nature (Taken with Instagram)
#nature #camping #woods #flowers πŸŒΈπŸ’ (Taken with Instagram)
#roadtrip (Taken with Instagram)