JL Fields

Ingredients

• 1/3 cup + 1 T almond milk
• 1 T apple cider vinegar
• 1/2 cup Earth Balance
• Equivalent of 2 eggs, I used Ener-G Egg Replacer
• 1 t vanilla extract
• 1 and 1/2 cups mashed banana
• 1/2 t sea salt
• 1 cup sugar
• 1 cup unbleached all-purpose flour
• 1 cup brown rice flour
• 3/4 t baking powder
• 1 t baking soda
• 2/3 cup chopped walnuts

Instructions

• Add apple cider to almond milk, stir and let sit for a few minutes (this is my vegan version of “buttermilk”)
• Pour the “buttermilk” into the bread maker and add the remaining ingredients in the order listed.
• Choose the quick bread/cake cycle, medium loaf.

Don’t use a bread machine? I did a little googling and can suggest that you bake this in a loaf pan, at 350 F for 55 minutes (or until a toothpick comes out clean).  (However, since I didn’t make it this way, I can’t vouch for it!)

This vegan loaf is omnivore approved!  Meaning, my omnivore husband pretty much ate the entire loaf over the long weekend. Food is activism!

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Last chance!  Be sure to enter to win a fabulous vegan care package from Spencer’s Market! Entries accepted until 6:00 p.m. EST TONIGHT!