Thursday, October 13, 2011

Gluten-free Vegan Kitchen Sink Bread

I decided to make cookies recently.  Then Food, Inc. and Eating Animals and Forks Over Knives and The China Study all started swirling around in my brain until I was sure any cookies I might try to make would either kill us, destroy the earth as we know it, or wound an animal.

So I made quick bread instead.  I'm not sure how that's any better except that quick breads are better at disguising non-traditional ingredients than cookies.

The recipe is vegan, saving all animals and keeping health in check.  It is gluten-free for my youngest.  It does contain sugar -- we can't all be perfect.

But it was GOOD!  Oh man was it good -- like everybody in the house was ever so happy with it and we will certainly make it again good!  Plus, it filled up my bottomless pits for a few peaceful hours.

Gluten-free Vegan Kitchen Sink Bread

1 medium zucchini, grated
1 large carrot, grated
1 c. sugar, white or brown (we do buy Fair Trade, organic sugar for a variety of reasons)
4-5 T. ground flax
6T. water
2 c. brown rice flour
1 t. xanthan gum
1 t. baking soda
1 t. cinnamon
1 c. raisins
1 c. Enjoy Life chocolate chips (these are the only chocolate chips I have found that I can eat as most other brands contain soy lecithin, to which I am allergic.)
1 T. white sugar for top

Oil a bread pan and pre-heat oven to 350 degrees.  Whisk flax meal and water together and set aside.  Mix zucchini and carrot into a bowl.  Keep the juice with it.  Add sugar to mixture.  Add flax gel (fleggs).  Stir to combine.  Combine flour, xanthan gum, baking soda, and cinnamon in a separate bowl.  Add this mixture to wet mixture.  Mix until combined.  Fold in raisins and chocolate chips.  Put mixture into bread pan.  Sprinkle 1 T. sugar on top.  Bake for 1 hour or until done.

No comments:

Related Posts Plugin for WordPress, Blogger...