Ingredients: 1 ½ cups raspberries,¼ cups maple syrup,2 tbsp flax oil,¼ cups + 1 tbsp brown sugar,¼ cups + 1 tbsp brown sugar,1 tsp vinegar,1 ½ cups vanilla unsweetened almond milk,3 cups whole wheat flour,2 tsp baking powder,½ tsp baking soda,1/8 tsp salt
Instructions:
- Warm a nonstick pan in a low flame over the stove.
- Add raspberries and maple syrup. Lightly mix them so that the raspberries are properly coated with the maple syrup. Cover and cook in the medium flame for 5 minutes.
- When it is slightly liquid turn off the flame and remove the pan from the hot stove.
- Mash the raspberries lightly with the spatula and let them cool to room temperature.
- Preheat the oven at 425 degree Fahrenheit and prepare the loaf pan by greasing and dusting it.
- In the meantime combine all the liquid ingredients in a bowl and mix properly.
- In another bowl combine the dry ingredients and mix with a spoon.
- When the raspberries are cooled add them to the liquid ingredients bowl and mix well so that all the liquids are properly blended.
- Pour the liquids into the dry ingredients and mix well with a spoon. Make sure you dont overdo it. Just mix gently with a spoon so that all the ingredients are properly combined. The batter will change into purplish in color.
- Spoon the batter into the loaf pan and put it in the oven.
- Bake for 40 minutes or until the knife comes out clean.
- Take the bread out of the oven and let it cool. Once cooled the bread will leave the loaf pan.
- Cut into slightly thick slices and serve at room temperature.
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