Thursday, February 16, 2012

Vegan Apricot Bread

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 3 mini loaves

Ingredients:

3 T. ground flax seeds, also known as flax meal
1/4 cup warm water
2 cups all-purpose flour
1 cup sugar
1/2 cup finely ground cashews
1 t. baking powder
1/2 t. baking soda
1 t. salt
1/3 cup plain soy milk
1/2 cup lemon juice
1/4 cup canola oil
1 1/2 cups chopped fresh apricots

Preparation:

1. Preheat the oven to 350 F. Combine the ground flax seeds and water in a small cup, mixing until well combined and goopy. Lightly oil 3 mini loaf pans and set aside.

2. In a large mixing bowl, combine the flour, sugar, ground cashews, baking powder, baking soda and salt. In another mixing bowl, whisk together the soy milk, lemon juice and oil until well combined. Add the wet ingredients and the flax seed mixture to the dry ingredients, mixing until just combined. Fold in the chopped apricots until evenly distributed.

3. Portion the batter into the prepared loaf pans and bake for 25-35 minutes, or until the loaves are golden brown and a toothpick inserted into the center of a loaf emerges clean. Allow bread to cool in the pans on a wire cooling rack. Serve warm, at room temperature, or cold