I’ve been wanting to experiment in different types of baking for a while now and have finally gotten around to it. July’s #BreadBakers theme was to use natural sugars in our breads meaning high fructose corn sugar, caster sugar, muscovado sugar and Demerara sugar were all strictly forbidden.
I went all out with this bread and made is oil free, dairy free, fat-free, egg free and refined sugar-free. This bread is vegan and totally good for you and to top it off, tastes absolutely delicious.
I used a recipe from the wonderful blog Cookie and Kate and made a few changes to the original recipe. I made this bread vegan by replacing the milk for unsweetened almond milk and by cutting the eggs out of the recipe making two chia eggs up instead. If you think replacing eggs in recipe is impossible, it’s not. You cake make either chia or flax eggs, depending what grain you have to hand by using the really easy ratio of 1:3 , so for every egg just mix together 1 tablespoon of either chia seeds or ground flax-seed with 3 tablespoons of water. Leave it in the fridge for 15 minutes where it’ll make a gel and then use it in the recipe as you would do an egg.
I didn’t have any flax, so I used chia seeds. I couldn’t grind mine down so just used them as they were and it turned out fine, the bread had a lovely crunchy texture thanks to this but if you were to use flax which has been ground you would obviously have a smoother texture. The other alteration for the original recipe was to add a handful of blueberries to the batter which left lovely, sweet juicy blueberries strewn throughout.
My natural sweetener of choice was a Blueberry Infused Maple Syrup, that’s why my bread is a bit blue. The bananas and blueberries give the bread sweetness too so you’re not missing any of the regular sugar you’d normally use.
This bread is quite sweet and very filling so one slice will suffice. It’s lovely toasted and this loaf would make a lovely breakfast treat and will fulfill any 11am or 4pm sugar cravings. Everyone should be able to enjoy cake, so if your vegan or are just trying to follow a healthy diet, this bread will do nicely.
Now let’s see what the other #BreadBakers made for July’s Natural Sweetener theme.
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.
We take turns hosting each month and choosing the theme/ingredient. Thanks to this month’s host is Mayuri of Mayuri’s Jikoni.
- Blackberries and Honey Bread by Kidsandchic
- Cheddar Honey Flowers by Ambrosia
- Date and Chai Muffins by Mayuri’s Jikoni
- Date Sweetened Banana Bread by Herbivore Cucina
- Eggless Banana Chocochip Bread with Cranberries and Coconut Sugar by Sizzling Tastebuds
- Eggless Carrot Coconut Quick Bread by Gayathri’s Cook Spot
- Eggless Wholewheat Maple Banana Oat Muffins by Spill the Spices
- Einkorn Drop Biscuits with Peaches and Blueberries by The Wimpy Vegetarian
- English Granary-Style No Knead Bread by Karen’s Kitchen Stories
- Grape Bread by The Bread She Bakes
- Healthy Banana & Blueberry Bread by Baking in Pyjamas
- Honey Almond Banana Muffins by Baking Yummies
- Honey Cider Quick Loaf by Food Lust People Love
- Honey Cornbread by Magnolia Days
- Honey Oat Pain de Mie by Hostess At Heart
- Honey Pineapple Pull-Apart Rolls by Cindy’s Recipes and Writings
- Jackfruit Honey Bread by The Schizo Chef
- Jackfruit Semolina Muffins with Jaggery by My Cooking Journey
- Mangalore Buns by Sneha’s Recipe
- Maple Bacon Cheddar & Pickle Pull-Apart Bread by A Shaggy Dough Story
- Maple Pecan Scones by Cook’s Hideout
- Maple Oatmeal Bread by A Baker’s House
- Pain au Levian avec Banane by What Smells So Good?
- Tangerine Honey White Bread by A Day in the Life on the Farm
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Yields – One 2lb loaf
- 80 ml (1/3 cup) Unsweetened Applesauce
- 125 ml (1/2 cup) Blueberry Maple Syrup
- 2 Chia Eggs
- 3 Medium Bananas – mashed
- 60 ml (1/4 cup) Unsweetened Almond Milk
- 1 teaspoon Bicarbonate Soda
- 1 teaspoon Pure Vanilla Extract
- Pinch Maldon Sea Salt
- 1/2 teaspoon Cinnamon
- 200 grams (1 3/4 cups) Spelt Flour
- Handful Fresh or Frozen Blueberries
- Pre-heat the oven to 175C (350F) and line a 2lb loaf tin with a loaf liner or grease it then line with parchment paper, set aside.
- In a large bowl whisk together the applesauce and blueberry maple syrup. Add the chia eggs, whisking to combine then add the bananas and almond milk again whisking to combine.
- Add the bicarbonate soda, vanilla extract, salt and cinnamon, whisking to blend. Stir through the flour, using a spatula until the flour just disappears, it may be lumpy. Gently fold through the hand the blueberries.
- Spoon into the cake tin, smooth the top then place the remaining blueberries on top. Bake for 1hr – 1hr 15 minutes or until a cake tester inserted comes out clean. After about 40 minutes place some foil on top to stop is browning too much.
- Leave in the tin on a wire rack for 15 minutes before transferring to the wire to cool completely.
- Chia Eggs – For every egg in the recipe combine 1 tablespoon of chia seeds with 3 tablespoons of water, then place in the fridge for 15 minutes to thicken into a gel.
- This will last for 3 days, stored in a cake tin.
- Keep in a cool, dry place away from direct sunlight.
- Recipe slightly adapted from Cookie and Kate.