This cake-like bread is nourishing and incredibly flavorful. If you use plain unsweetened milk, add a tablespoon or two of extra coconut sugar.
MAKES: 12 bars
INGREDIENTS:
- Nonstick cooking spray
- 2 cups whole-wheat pastry flour
- 1/2 cup coconut sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1 1/4 cups plain quinoa milk (sweetened)
- 3 large eggs
- 4 tablespoons vegan butter, melted and cooled to room temperature
- 1 teaspoon vanilla extract
- 1/3 cup toasted walnuts, finely chopped
- 1/3 cup sweetened dried cranberries or cherries
INSTRUCTIONS:
- Preheat the oven to 350 degrees F, and place a rack in the center. Grease a 13 x 9-inch baking dish with cooking spray.
- In a medium-large bowl, whisk together the pastry flour, coconut sugar, baking powder, baking soda, salt, and cinnamon until well mixed. In a large bowl, stir together the quinoa milk, eggs, melted vegan butter, and vanilla until well mixed. Add the dry mixture, and stir just until combined. Stir in the nuts and cranberries.
- Pour into the baking dish. Bake until a tester inserted into the center comes out with only a few crumbs and the cake is golden brown, about 20 minutes. Let cool to room temperature, and cut into 12 bars.
