vegan apple toasty

So, I’ve been on this vegan kick lately.   (Really, since I bought the Babycakes cookbook.) When I’m baking now, my thinking process goes sometime like this: if the baked goods are vegan, I can eat more of it and not feel guilty.  And, I like that.   Just because I’m saying that I eat more of vegan baked goods, I don’t want you to conger up this image of me eating the entire loaf within two days.  I live with my partner, which means I have to share my baked goods.  Right away, I only get to eat half of the loaf and it lasts for a week.  In all seriousness, this apple toasty loaf is a delicious breakfast idea.  Enjoy!!

Ingredients: (Recipe from Babycakes)

• 1 cup Garbanzo-Fava Bean Flour
• 1 1/4 cups evaporated cane juice, plus more for sprinkling (Sucanat – you can find this at grocery stores in the organic section)
• 1/2 cup Potato Starch
• 1/4 cup Arrowroot
• 2 1/4 Teaspoons Baking Powder
• 1/4 Teaspoon Baking Soda
• 1/2 Teaspoon Salt
• 2 Tablespoons Ground Cinnamon
• 1/2 cup Coconut Oil, plus more for the pan and brushing
• 1/3 cup Unsweetened Apple Sauce
• 2 Tablespoons pure Vanilla Extract
• 1 1/4 cups Hot Water
• 1 Cup Roasted Apples (Recipe on Site)

Directions:

1. Preheat Oven to 325 F. Lightly grease a 7 x 4 x 3-inch loaf pan with oil.  (I use 330 F for my oven temperature.)
2. In a medium bowl, whisk together flour, 1 cup evaporated cane juice, potato startch, arrowroot,baking powder, baking soda, xanthan gum, salt and 1 tablespoon of the cinnamon.  Add oil, applesauce, vanilla, 1 cup of the hot water to the dry ingredients.  Sti until batter is smooth, then fold in the roasted apples.  Transfer 1/4 cup of the batter to a small bowl, add remaining 1/4 cup evaporated cane juice, 1 tablespoon cinnamon, and 1/4 cup hot water.  Stir until creamy.
3. Pour the apple batter into prepared loaf pan.  Drizzle batter from the small bowl down the centre of the loaf.  Use a teaspoon to swirl the topping into the loaf, moving the spoon up an ddown.  Sprinkle the top with evaporated cane juice.
4. Bake the toasty on the centre rack for 30 minutes, remove from oven, and brush with generous amount of oil.  Return to the oven and bake for another 15-25 minutes, until crunchy and a toothpick inserted in the centre comes out clean.  (This length of time really depends on your oven; I’ve had to leave the loaf in longer than 25 minutes.)
5. Let the toasty stand in the oan for 20 minutes, invert onto borad.  Can store the toasty at room temperature for up to 3 days.

Related posts:

1. Vegan Banana Bread
2. Apple Walnut Squares
3. Apple Crisp