- 1
Ingredients
- Dry:
- 2 cups gluten free all purpose flour, I used Bob's red mill
- 1/2 cup oat flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp pumpkin pie spice
- 3 tsp cinnamon
- 1/4 tsp cardamom (optional)
- Wet:
- 1-2 tablespoons maple syrup
- 1 Braeburn apple cored and cut into 1/2" pieces. 1 1/4 cup
- 1 Braeburn apple cored and coarsely grated. 1 cup packed
- 2 "vegan eggs": 2 tbsp flax seed meal with 5 tbsp hot water, mix and let stand at least 5 min.
- 1/2 cup coconut yogurt
- 1 1/2 tbsp melted coconut oil or vegan butter
- 1/4 tsp vanilla extract
- 1 cup almond milk unsweetened
- 1 cup whole frozen cranberries + 2 tbsp maple syrup
- for toppings:
- walnut & pumpkin seeds, i "ground" them up in a ziplock bag, with a rolling pin
Preparation
Step 1
preheat oven to 400 degrees
combine flax seed meal with water and set aside for 5 minutes
combine all other wet ingredients
combine wet ingredients and flax eggs and mix well
combine all dry ingredients in a large bowl, mix well with a whisk, letting the flours baking powder, salt, spices distribute evenly.
slowly add wet ingredients to dry ingredients, stir with large spatula, keep stirring until a sticky mixture forms with no dry flour visible.
pour the batter into the greased loaf pan, cover lightly with wax paper or cling wrap
let the mixture sit 3-6 hours. this creates a fermentation which will make the bread fluffier & also makes the grains more easily digestible. yes you can cook it right away, but i recommend to keep this step to get better nutrition :)
put into oven and bake 15 minutes at 400 degrees
reduce temperature to 350 degrees and bake an additional 35 minutes