Carrot Cake Pancakes
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Pan Roasted Raspberries Bread
Details
- Serving Size: 9
- Dairy-Free: True
- Weight Watchers: 7 Points
Cuisine
- bread
Ingredients
- 1 ½ cups raspberries
- ¼ cups maple syrup
- 2 tbsp flax oil
- ¼ cups + 1 tbsp brown sugar
- 1 tsp vinegar
- 1 ½ cups vanilla unsweetened almond milk
- 3 cups whole wheat flour
- 2 tsp baking powder
- ½ tsp baking soda
- 1/8 tsp salt
Instructions
Warm a nonstick pan in a low flame over the stove.
When it is slightly liquid turn off the flame and remove the pan from the hot stove.
Mash the raspberries lightly with the spatula and let them cool to room temperature.
Preheat the oven at 425 degree Fahrenheit and prepare the loaf pan by greasing and dusting it.
In the meantime combine all the liquid ingredients in a bowl and mix properly.
In another bowl combine the dry ingredients and mix with a spoon.
Spoon the batter into the loaf pan and put it in the oven.
Bake for 40 minutes or until the knife comes out clean.
Take the bread out of the oven and let it cool. Once cooled the bread will leave the loaf pan.
Cut into slightly thick slices and serve at room temperature.
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