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Prep Time: 0 Minutes Cook Time: 180 Minutes |
Ready In: 180 Minutes Servings: 20 |
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These loaves not only used some of the apple butter and worse-for-wear apples, but I was able to fortify them with protein rich soy milk powder and tofu too. They turned out decadently dense, with just that “hint” of something special from the mesquite flour. Read more . Since they freeze well too, they kept the office noshers sated for a few weeks (though each loaf disappeared in a few hours!). Ingredients:
1 cup flour |
1 1/2 cups whole wheat flour |
1/4 cup mesquite flour (you can use a mix of cocoa and cinnamon if you don’t have this) |
1 tbsp baking soda |
1 tsp baking powder |
1 tbsp pie spice |
1/4 cup soy milk powder |
1/4 tsp salt |
5 oz silken tofu |
1/4 cup oil |
2 tbsp apple butter |
1 cup packed light-brown sugar |
2 tbsp maple syrup |
1 tbsp vanilla |
2 large apples, grated |
2 large apples, peeled and diced |
1/2 cup raisins, soaked in hot water and drained |
1/4 cup dried cranberries, soaked in hot water and drained |
1/4 cup whole flaxseeds |
Directions:
1. Preheat the oven to 350°F, grease 2 loaf pans.
2. In a bowl, whisk together flours, baking soda, baking powder, spice, soy milk powder and salt.
3. In a food processor, puree tofu, oil, apple butter, sugar, maple syrup and vanilla.
4. Pour into the dry ingredients and stir to moisten, then stir in the apples, raisins, dried cranberries and flaxseeds.
5. Scrape into the pans and bake at 350°F for 70 minutes, then turn the oven down to 300°F and bake 35 minutes longer.
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