Berry Bread

If you can't tell from my first three posts, I have a thing for quick breads. They are so delicious. One of my weaknesses. As in, I make a loaf and I eat the entire thing by myself. Which is why I started making my bread recipes into muffin recipes as well (I will give you the bake times for both) because that way, my husband will be more likely to help me eat them. But at least they are healthy right?

I adapted this recipe from a recipe I found on www.fortheloveofcooking.net/2009/11/berry-banana-bread.html I adapted it to make it vegan and just did a couple tweaks here and there. I will give you my version, but you can also check out her's as well and see what one you like more. It is so delicious, my favorite thing to make when we have a surplus of berries (other than smoothies of course). Just like the banana bread, this is a quick bread that you can be enjoying after a quick one hour bake time.

Ingredients

*2/3 c Agave or Pure Maple Syrup

2 Bananas, mashed

**1/2 c Applesauce

1/4 c Non-dairy Milk (I prefer almond milk)

2 T Flaxseed Mill

6 T Water

1 tsp Vanilla

2 c Whole Wheat Flour

1 tsp Baking Soda

Pinch of Salt

1/2 c Strawberries, hulled and chopped

1/2 c Blackberries

1/2 c Blueberries

1/2 c Raspberries

Baking Directions

1. Preheat oven to 325 F

2. Mix mash bananas in a large bowl with tines of a fork and set aside

3. Combine flaxseed mill and 6 T water in a small bowl, whisk and let thicken.

4. Add sweetener, non-dairy milk, flaxseed mixture, and vanilla to bananas and mix thoroughly.

5. In a separate bowl, whisk together flour, baking soda, and salt. Add to wet mixture and mix thoroughly.

6. Fold in berries and pour batter into a greased bread pan or muffin tins (greased or with papers)

7. Bake 60-70 minutes or until a toothpick comes out clean when inserted (bake 20-25 minutes if making muffins).

8. Enjoy

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