Wednesday, November 16, 2011

Allergen-Free Raspberry Swirl Bread

Raspberry Swirl Bread
Here's another breakfast or snack option.  A quick bread with a hint of lemon and raspberry that was a hit with my kiddos.  



1 1/2 cups GF Flour Blend
1 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon xanthan gum
1/8 teaspoon salt
3/4 cup sugar
1/4 cup Earth Balance Spread
2 teaspoons lemon zest
1 teaspoon vanilla extract
3 teaspoons egg replacer mixed with 4 Tablespoons rice milk
1 container plain coconut yogurt
raspberry jam

Cream Earth Balance Spread and sugar.  Add lemon zest, vanilla, and egg replacer.  Mix well.  Combine flour through salt in separate bowl.  Add dry ingredients to creamed mixture, alternating with yogurt.
Pour half of batter into greased loaf pan.  (I used mini loaves for mine.)  Use about 12 teaspoons of jam (or 3 teaspoons per small loaf pan).  Then spread the other half of the batter on the top.
Bake at 350 for 55 minutes (or 20 minutes for small loaves).  Cool for 10 minutes in pan and then turn out onto wire rack.



You could also add a glaze on the top.

Glaze
1/4 cup powdered sugar
1/8 teaspoon vanilla
1 1/2 teaspoons rice milk

Whisk together and drizzle over top of loaves.

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