Mary Sheehan Coming Home To Cook

February 9, 2011

Vegan Blueberry Tea Bread

Filed under: home base,Recipes — admin @ 12:23 pm

The next time you need  a lovely tea bread why not bake one that is delicious and good for you!   Substituting unsweetened applesauce for refined sugar makes this bread  suitable for diabetics, vegans and those with gluten free diets. The natural sweetness of the apples is all you need.  And, the kids will love it!  Blueberries are a great source of Vitamins A,E and C, fiber,  beta carotene, anti-oxidants and magnesium.  I added a Tbl. of ground flax seed which are packed with Omega 3’s, one of the richest sources of essential fatty acids.  A sprinkle of sesame seeds added to the crumb topping adds iron, calcium, and B vitamins, important for vegetarian diets. And, it’s gluten and dairy free and has no eggs, which makes it ok for vegans. Enjoy with a nice cup of tea.

Blueberry Tea Bread    – Preheat oven to 180 or 350 (depending on your country!) sliced-cake

1 1/2 cups fresh blueberries, 1 1/2 cups unsweetened applesauce, 1/4 cup canola oil, 3 cups gluten free bread flour, such as brown rice flour or a gf bread flour mix. 2 tsp. baking soda, 1 tsp. baking powder, 2 tsp. grated nutmeg, 1/2 tsp. allspice, 1/2 tsp. cinnamon.1 tsp. vanilla, optional: sprinkling of brown sugar.

Mix together flour, flax, baking soda and baking powder. In a small bowl combine applesauce, oil, vanilla and spices. Add 1/2 of the blueberries into the wet mixture and combine with dry ingredients. Fold in the rest of the blueberries.

Pour batter into 2 greased bread pans and sprinkle with sesame seeds and brown sugar, if desired. Bake at 350 for 35-45 minutes.

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