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Friday, February 24, 2012

Peaches & Cream Quick Bread (Vegan)

This recipe turned out great, only the batter made a bit too much for a standard loaf pan (the consequences of inventing my own recipes!).  I poured the remainder into 2 mini loaf pans.  Alternatively, you could pour all of it into a bundt pan or make muffins.  There is so much sweetness from the peaches, that even if you opt to use sugar, you don't need much, meaning this is as healthy as it is delicious.  As with all vegan baking, I find it is important to let everything cool completely before removing it from the pan. 

1-28oz can peaches (preferably packed in water), drained
2 flax eggs (2 tbls ground flax whisked with 6 tbls hot water)
2 cups Mimicreme vegan cream substitute (made from cashews and almonds)
2 tbls powdered stevia (or sugar or other sugar substitute)
1 tsp vanilla extract
2 cups whole wheat flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp sea salt

Puree peaches in a food processor and then transfer into a large bowl.  Whisk in flax eggs, cream, sweetener and vanilla extract.  In a smaller bowl, whisk together dry ingredients and then add to wet ingredients.  Stir just until combined.  Pour batter into greased loaf pan until 3/4 full.  Pour any remaining batter into greased muffin cups or mini loaf tins.  Bake at 350F until toothpick comes out clean (this was 55 minutes for my big loaf and 25 minutes for the mini loaves).

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