This months challenge...Quickbread.
The Daring Bakers’ February 2012 host was – Lis! Lis stepped in last minute and challenged us to create a quick bread we could call our own. She supplied us with a base recipe and shared some recipes she loves from various websites and encouraged us to build upon them and create new flavour profiles.
You can see the challenge details here.
It was a very versatile challenge in which we had to come up with a recipe for a loaf, muffin or popover (i’d never even heard of that word before!) that didn't use yeast but instead used baking powder/soda as the raising agent. I fancied making a loaf, and as much as I love a good old banana bread (and was very tempted), that is something i’ve made many times before and my veganised banana plantain loaf was even one of the first recipes on my blog.
So, I had another think and a riffle through my folder of scribbles, notes, cutout, printouts of various recipes from all over. I came across a gingerbread loaf that I had already written a few notes against with ideas for veganising. I went a little further than this to bump up the healthy factor and used grated pureed carrot to sub most of the oil. The result was amazing, not at all dry but also not at all gummy as i’d sometimes found previously when just using agave nectar as the sweetener. It wasn’t too sweet and was a cross between a cake and a delicate bread with its fine texture.
I baked the ‘mixture in three mini loaf tins so I could vary the toppings. The other reason for this was to reduce the risk of any issue with the loaf browning on the top before being cooked in the middle. Judging by the texture of the loaf I think this may not have been an issue anyway, but I would still suggest using mini loaf tins or alternatively a shallower cake pan if you have them.
For the tops I kept one loaf plain, decorated the second with chunks of crystalized ginger prior to baking (ok I accept that does have a little refined sugar), and covered the third in a thin sticky layer of chopped up crystalized ginger and agave syrup once baked but whilst the top was still warm.....all three options were delicious!
I served the loaf warm with a dollop of soy youghurt.
Makes 3 mini loaves (or 1 large)
1 ½ cups wholemeal spelt flour
1 tsp baking soda
¼ tsp baking powder
1 tbs ground ginger
1 tsp cinnamon
1 tbs ground flax/chia and 2 tbs hot water
2 tbs molasses
½ cup agave syrup and ¼ tsp stevia
1 tbs freshly grated ginger
1 tsp oil (I used rapeseed)
2 carrots grated/pureed
1 cup soy milk
Chopped crystallized ginger for top- optional
Mix together the wet ingredients. Mix together the dry ingredients in a separate bowl and then add to the wet. Mix through lightly and then pour batter in to three mini greased/lined loaf tins (approx. 15cm length).
Sprinkle finely chopped crystallised ginger over the top of the loaf if desired.
Bake at 180C for approx. 30 mins. Check with a skewer to see when done.
Note: I used 3 mini loaf tins to eliminate any potential issue of undercooking/gumminess in the centre. In the past when I have used larger loaf tins the centre has not cooked before the top begins to brown. This cake crumb was very light and so may not present any problem with a larger pan.
For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.