Pan Roasted Raspberries Bread
This soft and fluffy Pan Roasted Raspberries Bread is quick, yeast free and well baked. Its easy to whip up and is not overly sweetened plus its kid friendly along with being vegan.
- 1 1/2 cups fresh raspberries
- 1/4 cup maple syrup
- 2 tbsp flax oil/olive oil
- 1/4 cup + 1 tbsp brown sugar
- 1 tsp white vinegar
- 1 1/2 cups unsweetened vanilla almond milk
- 3 cups whole wheat flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/8 tsp salt
Warm a nonstick pan in a low flame over the stove. Add raspberries and maple syrup. Lightly mix them so that the raspberries are properly coated with the maple syrup. Cover and cook in the medium flame for 5 minutes. When it is slightly liquid turn off the flame and remove the pan from the hot stove. Mash the raspberries lightly with the spatula and let them cool to room temperature.
Preheat the oven at 425 degree Fahrenheit and prepare the loaf pan by greasing and dusting it. In the meantime combine all the liquid ingredients in a bowl ( including the cooked raspberries.
In another bowl combine the dry ingredients and mix with a spoon.
Pour the liquids into the dry ingredients and mix well with a spoon. Make sure you don’t overdo it. Just mix gently with a spoon so that all the ingredients are properly combined. The batter will change into purplish in color.
Spoon the batter into the loaf pan and put it in the oven. Bake for 40 minutes or until the knife comes out clean. Take the bread out of the oven and let it cool. Once cooled the bread will leave the loaf pan. Cut into slightly thick slices and serve at room temperature.
- This recipe pairs well with vegan butter when warm.
- Refrigerate the leftovers in an air tight container for about 5-6 days.
Calories: 237kcal | Carbohydrates: 46g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Sodium: 107mg | Potassium: 288mg | Fiber: 4g | Sugar: 13g | Calcium: 78mg | Iron: 2mg