#makeitmondays: take that, eggs!

Ever since our Chief Cheerleader Tiffany went entirely plant-based, we've been doing a lot of experimenting in the kitchen. Now she thinks it's the best thing about cooking--because it's like science!

Truthfully, we're always looking for completely unexpected ways to use jam (mostly because we have SO MUCH of it in the fridge at all times but also because it's fun!) and this week's recipe is our favourite so far.

Because, you see, we also love using things up that are just hanging around the fridge, waiting to be eaten. Today's recipe was inspired by a bowl of leftover mashed potatoes and our Pear <3s Thyme jam.

The end result of this week's science experiment turned out much better than we hypothesized. We've made it twice since this first test, and it just keeps getting better and better. So, we figured it was about time we shared:


3/4 cup mashed potatoes

3/4 cup grated, raw potatoes

1 flax egg

2 tbsp Pear <3s Thyme jam

1/3 cup oil

3/4 cup milk (any kind you'd like)

2 tbsp fresh thyme

1 tsp sesame seeds

3 cups flour

1/4 cup whole wheat flour (or just 3 1/4 cups flour)

1 1/2 tbsp baking powder

1 tsp salt

Preheat oven to 375F.

Lightly oil an 8 inch cast iron pan (we used coconut oil but any kind will do!).

Mix the mashed potatoes with the grated potatoes. Stir in the flax egg, jam, oil and milk until well combined.

In another bowl stir together thyme, sesame seeds, flour, baking powder and salt.

Stir dry ingredients into wet ingredients until a dough forms.

Lightly coat countertop and fold dough over itself 6 - 7 times (or, if you're into the proper baking terms, knead the heck outta that ball of egg-free dough!). Place dough in the centre of your prepared cast iron pan and gently press it into an 8 inch circle. Use a sharp knife to cut an "X" into the top.

Bake at 375 for 45 - 55 minutes. When it's done, it should be nice and brown and somewhat hollow sounding when you tap the crust.

Take your most incredible bread out of the oven and let it sit for 5 minutes. When said 5 minutes have passed, remove bread from pan and let sit for at least 30 minutes before slicing.

Enjoy with soup, salad or, of course, jam!

PCJ Insider's Tip: Remember, 1 flax egg is the same as a whole normal egg. To make one, stir 2 1/2 tbsp of water with 1 tbsp ground flax and let it sit for a few minutes. Also, we used jam in place of egg whites in this recipe (oh the things a good jam can do!).

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