Spicy Loaf

9. April, 2009

This is a very simple bread, very popular in Iceland. I didn't like butter when I was a child (even refusing it on my toast) however this was about the only thing I would spread butter on. In those days I ate the shop bought loaf because that was what my mom bought. They are however very unhealthy and packed with additives, trans fats and sugar. My version of the spicy loaf is quite healthy, with no trans fats or bad stuff. The loaf is nut free, egg free, lactose free and vegan. You can add more nutmeg or cloves for an even spicier taste. You might want to town down the spices just a little if you are making the bread for young children.

You will need a basic loaf tin (I prefer to use the ones made from silicon). You will also need a food processor or a blender to grind the rolled oats (or if you don't have the necessary equipment you can use half quick oats and half rolled oats).

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A very simple loaf, perfect for a lazy Sunday morning

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This recipe is:

Egg free
Lactose (dairy) free
Nut free
Vegan

Spicy Loaf

Makes one loaf

Ingredients

120 grams (4 oz) rolled oats
150 grams (5¼ oz) spelt flour
1 teaspoons aluminium free and gluten free baking powder
3 tablespoons cocoa powder
1½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cloves
½ teaspoon ground ginger
½ teaspoon salt (Himalaya or sea salt)
100 grams (3 oz) Rapadura (or other raw cane sugar)
100-200 millilitres (3½-7 fluid oz) soy milk
125 ml (4 fluid oz) applesauce
1 tablespoon coconut oil

Preparation

Place the 120 grams oat meal in a food processor or blender and blend for 5 seconds (for a coarse blend).
In a large bowl, sift together the 150 grams spelt flour, 3 tablespoons cocoa powder, 2 teaspoons baking powder, 1½ teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground cloves, ½ teaspoon ground ginger and ½ teaspoon salt. Add the rolled oats and stir well.
In a medium bowl, combine 120 grams raw cane sugar, 125 ml applesauce and 1 tablespoon coconut oil. Also add 100 millilitres (3½ fluid oz) of the soy milk.
With a large wooden spoon, fold the wet ingredients into the dry ingredients. Do this swiftly and do not stir, only fold approximately 8-10 times.
The batter will look fairly ugly but this is fine since it will ensure that the loaf will be light.
Add the remaining 100 millilitres (3½ fluid oz) soy milk if needed (the batter should not bee runny but rather should resemble a thick porridge).
Lightly grease a silicon loaf tin with a few drops of coconut oil.
Pour the batter into the loaf tin and make sure that the corners have batter as well.
Bake at 180 degrees Celsius/350 Fahrenheit/Gas Mark 4, for 35-35 minutes.
You can tell if the loaf is ready when sticking a sharp knife into the middle. If it comes out clean, it is ready. It will also sound hollow when tapped underneath with your knuckles when ready. I prefer the loaf a little sticky however so it might not be completely ready in 30 minutes, bake for longer if you prefer.

Tips

You can use maple syrup instead of the agave nectar.
If the coconut oil is cold (in which case it becomes solid), place the jar in a bowl filled with hot water for a couple of minutes.
You can use almond milk, rice milk, oat milk or semi-skimmed milk instead of the soy milk.
You can use whole wheat flour instead of the spelt flour.
You can use regular baking powder instead of the aluminium and gluten free one.
If you don't have a silicon loaf tin, you can use regular loaf tin and line it with baking parchment.
Add a handful of chopped walnuts or pecan nuts for a healthy treat.
Add a handful of chopped, dark chocolate for an extra special treat.
Add more nutmeg, cloves and cinnamon if you prefer a spicier loaf.
The loaf freezes well.
Instead of the applesauce you can use babyfood (organic, without sugar) such as apple puree, peaches or pears.