I found this recipe on the back of a flour package. I deleted the buttermilk, egg, and butter and substituted healthy plant based ingredients. This make a great snack bread, especially toasted with jam.

 

• 2 cups whole wheat pastry flour (or combine 1 cup pastry flour and 1 cup spelt flour)
• 3/4 cup organic sugar
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1 tsp salt, optional
• 6 T plant based margarine, melted 
• 1 flax egg (whisk 1 T ground flax with 3 T warm water)
• 2/3 cup non dairy milk mixed with 1 T white vinegar (makes buttermilk)
• Zest of 1 orange
• 1/3 cup fresh orange juice
• 1/2 cup almonds, chopped and toasted
• 1 cup dried cranberries

Preheat oven to 350. Prepare a loaf pan.

Prepare your flax egg. Set aside

Mix 2/3 cup of non dairy milk with 1 T white vinegar and set aside.

In large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

In a smaller bowl, whisk together the melted non-dairy margarine, flax egg, buttermilk, orange zest and orange juice.

Add the wet ingredients to the dry ingredients and stir until just combined. Gently fold in the almonds and cranberries.

Pour batter into prepared pan. Bake for 55 minutes until gold brown and toothpick inserted comes out clean. Cool in pan for 10 minutes, then remove on cool on wire rack.

 

Note:  The original recipe called for oven temp at 375. I found this to be too hot and bread was too brown on bottom. All ovens are different so set heat at 350 and check for doneness.

Everyone who tastes this bread has loved it, so enjoy!