I have a delicious new bread recipe to share with you guys this morning! Introducing: Vegan Figgy Apricot Spelt Bread:
Yummmm! A couple months ago, the co-op grocery store near me was selling this really good bread with chopped up figs and apricots in it, and ever since I’ve been meaning to re-create it at home.
I’d say this was a major success – whole grain, healthy, not too sweet, but still delicious. I love the juicy bits of fruit throughout the bread!
Figgy Apricot Spelt Bread (vegan)
(makes one loaf – about 12 slices)
2 C spelt flour (or whole wheat pastry flour, or half white flour and half whole wheat flour)
1/2 C cane sugar
2 tsp. cinnamon
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 & 1/2 C unsweetened applesauce
1 large ripe banana, mashed (or 1/2 C nonfat plain yogurt)
1/2 C dried apricots, chopped
1/2 C dried figs, chopped
Preheat oven to 350.
In two separate bowls, mix dry, then wet, and then combine, adding wet to dry and stirring gently until the mixture is uniform-ish. Spoon the mixture into a non-stick or sprayed bread pan; sprinkle some raw oats on top to make it look pretty.
Bake 45 to 50 minutes – fork check near end to make sure it’s done!
Matt came out to be my hand model and slice the bread for me. I think he has a big future in hand modeling.
Work it, work it…
Yep, right there, perfect…
His reward? Taste-testing privileges!
He gave the bread the Matt seal of approval. Success!
So guess what? Today is my first day of my summer public health dietetic internship! I’ll be interning at a local county cooperative extension, which is an organization that provides education to county residents. It should be a fun summer – we have a lot of community outreach events planned, like kids cooking classes, lessons on canning your own food (so excited to learn that!), heart healthy events, etc.! I’m excited to share it with you guys Wish me luck on my first day!