Maple Pecan Bread
From jo_jo_ba 10 years ago
- 4 hours to make
- Serves 16
This gluten free, vegan loaf is moist and dense but not as heavy as many storebought breads. With tons of flavour from ground and chopped pecans, craisins, maple syrup and coconut milk, it's a hit at holiday (and anyday) tables.
Ingredients
- 2 tsp instant yeast shopping list
- 3 tbsp maple sugar (or dark brown sugar) shopping list
- 1 cup sorghum flour shopping list
- ½ cup teff flour shopping list
- ½ cup quinoa flour shopping list
- ½ cup sweet rice flour shopping list
- ½ cup whole psyllium husks shopping list
- ⅓ cup ground chia seeds shopping list
- ¼ cup cornstarch shopping list
- ¼ cup cornmeal shopping list
- ¼ cup ground pecans shopping list
- ½ tsp sea salt shopping list
- 2 ½ cups coconut milk alternative (like Coconut Dream, not the canned kind), warm shopping list
- 2 tbsp melted coconut oil shopping list
- 2 tbsp maple syrup shopping list
- ½ cup chopped pecans shopping list
- ½ cup dried cranberries shopping list
How to make it
- In a large bowl, whisk together the yeast, maple sugar, flours, psyllium, chia, cornstarch, cornmeal, ground pecans and salt.
- Add the coconut milk, coconut oil and maple syrup. Mix well with a wooden spoon until a thick doughy mass forms.
- Beat in the pecans and cranberries.
- Cover bowl and let rest 45 minutes.
- Grease a 9x5” loaf pan.
- Press dough evenly into the pan, cover loosely and let rest 1 hour.
- Halfway through the resting time, preheat the oven to 400F, arrange the racks on the bottom two sections of the oven and place a pan of water on the bottom rack.
- Place the loaf directly above the pan of water (careful of the steam!) and bake for 40 minutes.
- Turn out immediately onto a wire rack and cool completely.
People Who Like This Dish 2
- CherylsCookingNow Nowhere, Us
- clbacon Birmingham, AL
- jo_jo_ba Oshawa, CA
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