Why I Love This Recipe
Vegan version, adapted from the original Moosewood Cookbook). CAUTION: This fruity bread doesn't last out of the frig. for more than a day or so; will start to mold. Freezes well. Deborah Niles and Sherry Zitter
Ingredients You'll Need
1 3/4 cup light brown sugar OR 1 cup agave or maple syrup/rice syrup
+ 2 tbsp. orange juice concentrate
1/2 cup veg oil or coconut oil
2 cup flour (half can be whole wheat) *OR for Gluten Free, in spice or coffee grinder, grind 1/2 cup each quinoa, buckwheat, GF oats and amaranth. Note that amaranth may need twice as long to be ground fine.)
1 tsp. baking soda, 1 tsp. cinnamon, 1/2 tsp. nutmeg, 1 tsp. salt (optional: 1/2 tsp. orange or lemon peel)
2 flax "eggs": 2 tbsp. Flaxseed meal (approx. 1 1/2 T flax seeds before grinding) forked into 4 - 6 tbsp. water. Let sit 2 minutes.
1 tsp. vanilla
2 cups sliced cooking apples
1/2 cup walnut pieces
1/2 lb. cranberries (fresh, whole, raw)
If you use a liquid sweetener, whip at high speed 10 mins.
Cream together oil with sweetener (and OJ concentrate, if used).
Add vegan flax eggs and vanilla and beat well.
Sift together all dry ingredients.
Add to 1st mixture, stir until thoroughly combined. (Very stiff/dry batter)
Stir in apples, cranberries and nuts. The mixture will be stiff and be mostly fruit!
Bake in a well-greased 9 x 13 “ pan at 350 degrees, 45 - 50 mins.