Wednesday, February 2, 2011

Vegan Cinnamon Loaf Bread (gluten free)

This morning walking my girls to school was no easy task.  The streets and sidewalks of Manhattan were slick with ice.  People were shuffling their way to where ever they were trying to get to.  Everyone looked like penguins to me.
          We have had a cold, snowy, Arctic kind of winter that I can't remember having since I was a kid. I know I have been writing a lot about the winter, but really, it has been serious!
            I am happy though, that winter is here and my children are enjoying it.  So much of the winter we wish away, but maybe we should slow the morning icy shuffle and  instead of forcing ourselves to keep going, take a few minutes to stop and look around.  The trees were so beautiful this morning.  Every one of them were covered in ice and sparkling.  My little one said  "oh look, the trees are like diamonds".
But, like true new yorkers, we didn't stop, we just slowed down enough to look and not fall down.

The quick bread I choose to bake this morning reminded me of sweet moments.  It has a delicious cinnamon crunch on the top that my family can't resist.


Vegan Cinnamon Loaf Bread
preheat the oven to 325 degrees and spray a 9x5x3 inch loaf pan with non-dairy baking spray.

Whisk together in a medium bowl:
2 cups Bob's Red Mill all purpose gluten free flour
1 teaspoon xantham gum
3/4 teaspoon kosher salt
2 teaspoon baking powder  (make sure yours is gluten free)
1 1/2 teaspoons cinnamon
1 teaspoon baking soda

In a separate medium bowl combine:
1/4 cup olive oil
1/2 cup agave nectar
1 teaspoon best quality vanilla
3/4 cups rice milk (or non-dairy milk of choice)
                                                      2 tablespoons of warm water


Slowly incorporate the dry mixture in with the wet.  Stir gently and until just combined.  Let the batter sit 5-10 minutes as the xantham gum does its "stretchy" thing.


In a small separate bowl, use a fork to mix up this for the topping:
1/2 cup evaporated organic cane juice
1 1/2 teaspoons of cinnamon
2 teaspoons of olive oil


Pour the rested batter into the prepared loaf pan.  Sprinkle the topping mixture evenly on top.  Bake in the center of pre-heated oven for 22-28 minutes or until a toothpick comes out clean. 
Tip:    Check on the bread close to the 22 minute mark...gluten free flours have a tendency to over bake quickly.  The bread should feel firm to the touch and not jiggle in the pan when done.
Cool ten minutes on a wire rack before slicing.
Stop...and enjoy the crumble....





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