Description
A crunchy streusel topping is the perfect compliment to this almond bread!
Ingredients
Scale
- 3/4 cup maple syrup
- 1/2 cup brown sugar
- Zest and juice of 1/2 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
- 1/4 teaspoon salt
- 1/3 cup coconut oil
- 1 teaspoon vanilla extract
- 3/4 cup chopped almonds
- For the streusel topping:
- 3/4 cup brown sugar
- 2 tablespoons coconut oil (solid)
- 1 cup chopped almonds
Instructions
- 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