Get the Recipe: Gluten-free Vegan Pecan Bread
This gluten-free vegan pecan bread with cinnamon is subtly sweet, perfectly spiced, and with an ideal spongy texture. Serve it as a snack or dessert with a nut butter of your choice and a cup of tea! It's also incredibly easy to make in just a few steps.
Ingredients
- 3/4 cup chickpea flour
- 1/2 cup buckwheat flour
- 1 cup rice flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/2 cup coconut sugar
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1 cup plant based milk
- 3 tbsp vegan butter, melted
- 2 flax eggs, (see recipe notes)
- 2 tbsp apple cider vinegar
- 1 cup pecan nuts, chopped
Equipment
- Conventional oven
- Loaf pan
- Mixing bowls x 2
Instructions
- Preheat the oven to 180 degrees C (350 F) and lightly grease a 2lb loaf pan.
- In a large mixing bowl, combine the chickpea flour, buckwheat flour, rice flour, baking powder, baking soda, cinnamon, coconut sugar, nutmeg and salt.
- In a separate bowl, combine the plant based milk, vegan butter, flax eggs and apple cider vinegar.
- Add the wet ingredients to the dry and mix thoroughly before stirring in the pecan nuts.
- Transfer the batter to the loaf pan and bake in the preheated oven for around 25 minutes, until crispy and golden brown, and a toothpick comes out clean.
Notes
A flax egg is made by combining ground flaxseed with twice the amount of water and setting aside for 5-10 minutes to soak.
Calories: 249kcal, Carbohydrates: 32g, Protein: 5g, Fat: 12g, Saturated Fat: 2g, Sodium: 263mg, Potassium: 281mg, Fiber: 4g, Sugar: 7g, Vitamin A: 166IU, Vitamin C: 1mg, Calcium: 96mg, Iron: 1mg