1 tablespoon ground flaxseed + 3 tablespoon water (or an egg)
1 cup soy milk + 1 tablespoon vinegar (buttermilk substitute)
2 1/2 cups whole wheat flour
¼ cup sugar (or coconut sugar or cane sugar)
2 tablespoons cinnamon
1 teaspoons baking powder
1 teaspoons baking soda
1/4 teaspoon salt
1/4 cup vegetable oil
1 cup raisins
Time to bake away!
6. Slice and enjoy your healthy treat!
As expected, our loaf came out marvelously. Even though some may think that we went a little overboard on the cinnamon, the two of us really didn’t think so because we just love our cinnamon that much! We’ve been trying to figure out the perfect cinnamon to baked good ratio for us for quite a while now and I think 2 tablespoons is just right for cinnamon lovers like us! Anyhow, back to talking about the loaf itself. Sometimes when making vegan loafs our bread ends up being a lot denser than non-vegan versions because of the egg substituting and whole wheat flour. This time, since we were careful in not overmixing and gently folded everything together, it turned out light and fluffy! We gave a slice to brother deer (who is really weary of our vegan creations) and he couldn’t even tell the difference (: