happened so fast, had me a blast

Summer has ended. Classes have started. And suddenly all that free time I just had (which I somehow couldn't fill with dissertation writing) is coming to an end like all those crappy summer reality shows. Oh, Stan, will you be the next HSM star?

In an effort to make my life easier this first week back to class, I actually prepared food on Sunday that I could eat all week. Looks like that subscription to Real Simple finally paid off. I blended some hummus and cut up veggies to have as a go-to snack for the week, and I also baked a banana coffee cake to get me and the miso through the doldrums of cereal and toast for breakfast. again. The coffee cake was so easy and so yummy, that I decided it was worth pasting below (compliments, as usual, go to the fatfree vegan blog. i've decided to trust all the 'kid friendly' recipes as 'miso friendly').

1 tablespoon flax seeds, ground
4 tablespoons warm water
1/4 cup turbinado sugar (I just used brown sugar)
1 teaspoon cinnamon
1/3 cup soy yogurt
1/3 cup vanilla soymilk
1 teaspoon vanilla extract
1/3 cup agave nectar
1 cup white whole wheat flour (or whole wheat pastry flour)
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 bananas

Preheat the oven to 375F and oil a pie pan or an 8-inch square baking dish.

Mix the ground flax seeds with the warm water and set aside to thicken.

Mix the turbinado sugar and cinnamon together in a small bowl. Set aside.

Combine the soy yogurt, soymilk, vanilla, and agave nectar in a bowl. Add the flax mixture.

Combine the flour, baking powder, and salt. Pour the soy yogurt mixture into the flour mixture and stir just until combined. Pour half of the batter into the prepared pan and spread to cover the bottom. Slice the bananas and place the slices over the batter. Sprinkle with half of the cinnamon-sugar. Spread the remaining batter over the bananas. Sprinkle with the remaining cinnamon-sugar. Bake for 25 minutes, or until cake appears set in the middle. Allow to cool for a few minutes before cutting into 6 slices and serving.