Thursday, January 5, 2017

Superpower Quick Bread


Hello dear friends and readers!  I hope that all of you are doing well, reading this in good health, and feeling ready for the year to come.  It's been a long time since we've seen each other here - close to two years already since my last post.  My apologies.  There's such a glut of awesome vegan food blogs on the web these days, I don't often feel like I have something new that needs to be shared.  This bread, however, is damn tasty and I figured a few of you might appreciate it.  So here you go!  Happy new year.

I struggled to settle on a name because this bread has a lot of stand-out ingredients and "Apple Banana Pecan Almond-flour Flax Bread" is a bit wordy.  So I decided to go with Superpower Quick Bread.  Nonspecific, while alerting the reader to impending awesomeness.


These days I'm always on the look out for toddler-friendly snacks, things that are nutrient dense, low in sugar, and quick to prepare.  This one hits all the marks and my two-year-old loves it.  (Muffin mama?  Muffin mama?  Muffin MAMA!)  I hope that you and your loved ones enjoy it to!

Quick notes about the recipe:  This is a variation of my Apple Flax Bread.  In addition to some other minor changes, I subbed out the brown sugar for coconut sugar. I highly, highly recommend that you use coconut sugar for this recipe.  It adds a caramely quality that is really lovely.  And while there is some controversy, it does appear that coconut sugar is slightly less-bad than other sugars.  As always, I try to keep the sugar to a minimum, whatever kind it is.

Yield: 2 loaves

INGREDIENTS


1/2 cup ground flax
1 1/3 cup unsweetened plant based milk
2 Tbsp apple cider vinegar
1 scant cup coconut sugar
2 1/2 cups unsweetened apple sauce
1/2 cup canola oil, or melted coconut oil

3 cups whole wheat pastry flour
1 cup almond flour
2 tsp baking soda
1 tsp baking powder
2 tsp cinnamon
1 tsp nutmeg
1 tsp ground cloves
1/2 tsp salt

1 cup chopped pecans
1 banana, thinly sliced lengthways for garnish 

METHOD
  • Preheat oven to 350 and grease 2 9X5 pans
  • In a medium bowl, mix the first 6 ingredients
  • In another bowl, whisk together the dry ingredients
  • Pour the wet into the dry and mix just until combined.  Fold in pecans.
  • Divide batter between prepared pans.  Top with strips of banana*
  • Bake for approximately 1 hour, until a toothpick inserted in the center comes out clean.  Let cool completely before cutting.
* One of my baking pans has tiny air vent holes in the bottom.  For that pan, I layer the banana strips in the bottom to cover the holes and prevent the batter from escaping.  Hence visible banana strips on only one loaf.  


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