Pan Roasted Raspberries Bread

Name: Pan Roasted Raspberries Bread
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 9
Cuisine: American
Ingredients: 1 ½ cup Raspberry (1 ½ cups raspberries); ¼ cup Maple Syrup (¼ cups maple syrup); 2 tbsp Flax Oil (2 tbsp flax oil); ¼ cup Brown Sugar (¼ cups + 1 tbsp brown sugar); 1 tsp Vinegar (1 tsp vinegar); 1 ½ cup Almond Milk (1 ½ cups vanilla unsweetened almond milk); 3 cup Wheat Flour (3 cups whole wheat flour); 2 tsp Baking Powder (2 tsp baking powder); ½ tsp Bicarbonate of Soda (½ tsp baking soda); 0.13 tsp Table Salt (1/8 tsp salt)

60 minAmerican

Servings9

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Vegetarian
Vegan
Dairy Free
Pescatarian

Steps

1Warm a nonstick pan in a low flame over the stove.
2Add raspberries and maple syrup. Lightly mix them so that the raspberries are properly coated with the maple syrup. Cover and cook in the medium flame for 5 minutes.
3When it is slightly liquid turn off the flame and remove the pan from the hot stove.
4Mash the raspberries lightly with the spatula and let them cool to room temperature.
5Preheat the oven at 425 degree Fahrenheit and prepare the loaf pan by greasing and dusting it.
6In the meantime combine all the liquid ingredients in a bowl and mix properly.
7In another bowl combine the dry ingredients and mix with a spoon.
8When the raspberries are cooled add them to the liquid ingredients bowl and mix well so that all the liquids are properly blended.
9Pour the liquids into the dry ingredients and mix well with a spoon. Make sure you dont overdo it. Just mix gently with a spoon so that all the ingredients are properly combined. The batter will change into purplish in color.
10Spoon the batter into the loaf pan and put it in the oven.
11Bake for 40 minutes or until the knife comes out clean.
12Take the bread out of the oven and let it cool. Once cooled the bread will leave the loaf pan.
13Cut into slightly thick slices and serve at room temperature.