I’ve been kind of in a flurry so far in the new year, so forgive me for being silent for a few days! I was all ‘I’m going to slow down! No multi-tasking!’ and then work happened, so that all went out the window. There is something about the end of the month, end of the quarter time that just seems to make everything come to a head (at least in my job). For me, I don’t mind being busy, but after coming back from a very relaxing couple of weeks, it’s just hard and I was really resistant to get back to the regular grind of work and a regular schedule, especially when it’s just so stinking cold outside. So finally, I feel like I’m back into more of a regular swing of things, especially when it comes to baking.
This quick-bread recipe came about as being based on another one of my grandmother’s recipes, which I am slowly but surely working my way through this year. While a lot of her recipes are pretty vague, this one was even more vague, citing no baking time or temperature and basically naming ingredients in really weird amounts. While I’m sure the exact recipe was all up in her brain, I just kind of made this one up as I went along!
I used a combination of brown sugar and maple syrup to sweeten this bread, along with a bit of lemon juice and zest to give it another note of flavors. The variety of nuts you use is flexible, I just happened to have almonds on hand, but I think walnuts or pecans would be perfect too. I debated between a powdered sugar glaze and a streusel topping for this bread, but in the end, I just really couldn’t get that crunchy/sweet idea of a streusel out of my head, so it won out. I hope to be a bit more ahead of the game next week and get in a combo of salty and sweet recipes. Happy weekend-ing!
- ¾ cup maple syrup
- ½ cup brown sugar
- Zest and juice of ½ lemon
- 1 cup non-dairy milk
- 1 flax egg (1 tbs. ground flax combined with 3 tbs. water)
- 3 cups whole wheat flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ⅓ cup coconut oil
- 1 teaspoon vanilla extract
- ¾ cup chopped almonds
- For the streusel topping:
- ¾ cup brown sugar
- 2 tablespoons coconut oil (solid)
- 1 cup chopped almonds
- Preheat oven to 325 degrees F. Grease a loaf pan and set aside.
- In a large bowl, whisk together the maple syrup, brown sugar, non-dairy milk, lemon juice/zest, vanilla, and flax egg. Set aside. In a medium bowl, combine the flour, baking powder, and salt. Add the coconut oil and break up into the flour mixture with your fingers, until the oil is broken down into pea sized chunks. Add the flour mixture into the liquid mixture and stir until combined. Fold in the chopped almonds. Pour batter into the greased loaf pan. Top with the streusel mixture and bake for 45-60 minutes, or until a knife inserted in the middle comes out clean.
- To make the streusel: In a small bowl, combine the brown sugar, coconut oil and almonds. Break up the coconut oil into small pieces (like with the bread batter) until it is broken down into pea sized pieces and mixture is combined.
- To make