yeast+cinnamon...oh and peanut butter of course

This is Lolo's Cinnamon Raisin Swirl Bread.I'm a tester for her upcoming cookbook Vegan Yum Yum,so I can't share the recipe,but this was awesome.I made it for my dad for Father's Day.




my rollz are crazy.I've posted the recipe before,here.






Peanut Butter Coffee Cake which I got from a recipe of veglicous blog.





here's the recipe but with the few moderatiions I made:
Peanut Butter Coffee Cake
2 1/4 c. whole wheat pastry flour
2 tbs. flax meal + 6 TB water
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. fresh ground nutmeg (or be lame and use pre-ground)
pinch of salt
1 c. packed brown sugar
1 1/4 c. soy milk
3/4 c. peanut butter, room temp (I used creamy, but go for chunky if you want a chunky cake)
1/3 c. canola oil
1 tsp. vanilla extract

Preheat oven to 375F. Lighty grease a 9 x 13" baking dish.

Sift together the flour, baking powder, soda, nutmeg, and salt. Add the rest of the ingredients and beat with a mixer until everything is moistened and the peanut butter is evenly distributed. (A minute or two.) Pour into the prepared dish.

Topping
1/2 c. packed brown sugar
1/2 c. whole wheat pastry flour
pinch of salt
1/4 c. peanut butter
3 tbs. EB

Mix the sugar, flour, and salt, then add the peanut butter and EB. Use your fingers to mix until crumbly, then sprinkle over the top of the batter.

Bake for about 30-35 minutes, until it passes the toothpick test.