>> Tuesday, August 14, 2012
I bumped up this recipe a bit in the posting schedule. It's that good. Thing is, I'm having trouble coming up with a good name for it. It's a sweet bread, much like banana bread, made with whole wheat flour, flax, coconut flakes, cinnamon, maple syrup, and plums.
Maple-Cinnamon Whole Wheat-Flax Loaf with Coconut and Plums? That just sounds ridiculous. Mega-Bread it is! The base loaf is vegan and mind-blowing. There, I said it. And you can really add in any type of fruit you like.
I should also mention that I experimented with using a new ingredient in baking for the first time ever: Sparkling water! While we were on vacation, I was reading an article in some magaine, maybe it was Family Circle, that suggested using it in all types of things. Even in scrambled eggs.
I have yet to try that method, but I'm intrigued.
Why? I guess sparkling water adds fluffiness. To everything. I did some hunting around and found that -- indeed -- sparkling water can be used as a "substitute for other liquids, such as plain water or alcohol, to create a fluffier batter or dough." (Source)
So, with that new tip in mind, I set out to modify/improve my Banumpkin Bread recipe.
MEGA-BREAD with PLUMS
What you'll need . . .
- 2 cups whole wheat flour
- Pinch salt
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 cup coconut flakes (unsweetened)
- 3 tablespoons flax meal + 1/2 cup warm water
- 1/2 cup sparkling water
- 3/4 cup maple syrup
- 1/4 cup olive oil
- 1 teaspoon vanilla extract
- 1 cup chopped plums
Method . . .
- Preheat your oven to 350 degrees F. Grease a 9" or 8" loaf pan and set aside.
- In a large bowl, whisk together the whole wheat flour, salt, baking soda, cinnamon, and coconut flakes. Set aside.
- In another large bowl, whisk together the flax meal and warm water. Let sit for a couple minutes. Then add in the sparkling water, maple syrup, olive oil, and vanilla extract. Mix well.
- Add the dry ingredients to the wet and mix until combined.
- Fold in the plums (we skinned them first and diced).
- Pour batter into loaf pan. Spread evenly. Bake for 1 hour. Check every half hour or so.
- Note: Ours needed 1 hr and 5 minutes to cook fully. Check done-ness by inserting a toothpick into the center of the loaf.
Top with some Earth Balance or butter and enjoy. Bread should last in an air-tight container -- preferably in the fridge -- for up to a week. However, ours is almost gone and we made it yesterday afternoon.
Verdict on the sparkling water?
It worked surprisingly well. I've followed recipes and created many of my own for vegan sweet breads. They have all had something in common: the goop-factor. Undesirably dense and moist no matter how long they stay in the oven. This one cooked the whole way through and didn't sit in my stomach like a brick.
Today on Writing Chapter Three we're writing about protein and Our Vegetarian Baby. Be sure to check out the mothering Mother GIVEAWAY we have going on. And stay tuned tomorrow for a fitness-related post about Pushing Yourself. How far is too far? What isn't enough?
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