(vegan or not) raspberry bread
- 330 g flour
- 1 tsp baking soda
- 1 tsp salt
- 2 tsp cinnamon
- 400 g sugar
- 1 1/2 c butter
- 4 eggs
- 2 c raspberries, slightly mashed
- 1/2 c sunflower seeds
- 1/2 c flax seeds
- 1/2 c oats
Vegan version:
- substitute 1 1/2 c oil for butter
- substitute 1/2 c flax meal processed with 3/4 c water for egg
We picked another 3 lbs of raspberries this weekend. I used about 2 lbs making 4 loaves of bread! I’m going to a friend’s house for some grilling whose wife is vegan. I’ve never cooked vegan before (on purpose, anyway), so gave it a shot.
For the vegan version, combine the flax meal and water in a food processor and process until it becomes thick. Refrigerate until needed.
Grease 2 5×9 bread pans. Mix dry ingredients including the nuts and oats. In a separate bowl, mash the raspberries with a potato masher and combine with the sugar, melted and cooled butter (or oil), and eggs (or flax meal concoction). Combine with the dry ingredients, mixing until just combined. Bake 1 hour and 15 minutes at 325.