Eosinophilic Esophagitis Friendly Vegan Peach Bread
Total time1 hr 25 min
Prep time15 min
Cook time1 hr
4.9(28)
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Learn more →Ingredients
10 servings
For the flax eggs
- 2 tbsp ground flaxseed
- 6 tbsp water
For the bread
- 1 ½ cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp salt
- ½ cup vegan butter, melted and cooled
- ¾ cup organic cane sugar
- ⅓ cup plant-based milk
- 1 tsp vanilla extract
- 1 ½ cups fresh peaches, peeled and cut into ½-inch pieces (about 2 medium peaches)
- 1 tbsp raw sugar or turbinado sugar (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with a strip of parchment paper that overhangs the two long sides, so you can lift the loaf out cleanly.
- 2
In a small bowl, stir together the ground flaxseed and water until combined. Set aside for 5 minutes until the mixture thickens to a gel.
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