This is a delicious breakfast bread loaf. Serve with dairy free butter or margarine, and spread thickly. It’s great with a hot cup of Earl Grey tea. It’s child friendly, and you’ll really love it at that time of day when you feel like a carb boost. You can use other nuts, or even chopped dried fruit in it if you wish.
200 ml soya milk (plus a little extra if needed see recipe)
2 tsp apple cider vinegar
4 Tbsp sunflower oil
1 tsp vanilla extract
3 very ripe bananas mashed to a pulp
1 cup self-raising (self-rising) flour
1½ cups plain flour
1 tsp baking soda
1½ cups roasted peanuts, chopped – of which ½ cup reserved for topping
½ tsp cinnamon powder
2 tsp ground cardamom or poppy seeds
2-3 full Tbsp organic coconut sugar
First preheat your oven to 355ºF (180ºC).
Then process the peanuts until broken up into small pieces – don’t worry if some remain largeish – and place in a bowl.
Meanwhile, place the dried ingredients in a separate bowl. Then the wet ingredients in another, except for the milk and vinegar – place these 2 ingredients together in a separate bowl, and allow to curdle for around 15 minutes.
Now mix the chopped nuts and dried ingredients together in a large bowl, and then make a well shape in the middle.
Add in the wet ingredients, including the milk and vinegar (ensuring first that it has curdled), and mix into a thick batter, don’t over mix. If it is too doughy add a little bit more milk to loosen it up into a thick batter rather than a dough.
Next, prepare a suitable loaf tin – the internal measurements of mine were 9 x 4½ x 2½ inches – by lining it with greaseproof paper (parchment paper in the US). Then spoon your mixture into the tin, and place in your preheated oven until golden on top, or until a sharp knife comes out dry.
Allow to cool, and remove from the tin.
Slice as desired, and be sure to store in an air-tight container to retain freshness.
All recipes and content © Miriam Sorrell www.mouthwateringvegan.com 2010