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.
Recipe: Gingerbread Loaf
Makes 3 mini loaves (or 1 large)
Ingredients-
1 ½ cups wholemeal spelt flour
1 tsp baking soda
¼ tsp baking powder
1 tbs ground ginger
1 tsp cinnamon
Pinch salt
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
Method
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.
