A vegan lunch date was planned and how could I not bring dessert. Knowing that it is hard to get vegan desserts in restaurants, unless you request the chef to put in some extra effort, I was pretty sure I wanted to bring something along for the meet.
It had to be something "healthy" since we were meeting at Yoga House, a macrobiotic restaurant for lunch. That took care of the sugar and thank dog for that. With all the cavities I am accumulating, my on-again off-again relationship with sugar needs to be permanently off. And so this spiced jaggery loaf was rehashed and brought back to life. I bake a whole bunch of sugar free stuff for The Green Stove for other people, but I thought I should extend it to my vegan peeps also.
Also in other news, Vegan MoFo is happening in October again. 500 plus vegan bloggers from all over the world are going to be spamming each other with vegan food porn and recipes. I have a theme this year and hopefully I will be able to stick to the theme. It is going to be an EPIC month of vegan food. Can't wait!
This is a simple, dense and flavourful loaf. The nuts and berries add a nice crunch. It's very quick to mix up and if you have organic ingredients on hand it's even better.
Here is the recipe
Makes two 6 inch loaves
3 cups whole wheat flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon powder
1 tsp all spice powder (optional)
2 tbsp cranberries chopped
2 tbsp raisins chopped
a handful of walnuts chopped
a pinch of salt
1 1/2 cups jaggery powder
1 1/2 cups water
1/2 cup oil
3 medium bananas chopped
1 tsp vinegar
Dark Chocolate chips (optional)
Preheat oven to 175°C
Mix all the dry ingredients including the berries and nuts. Melt the jaggery with a little water and add the rest of the wet ingredients to it. Fold it in well and add more water if required. Taste the batter and if you like it to be sweeter, then add more jaggery. It should be a thick cake batter. Put it into two lined / oiled 6 inch loaf tins.
You could put the dark chocolate chips on top after putting the batter into the loaf tins, but that could constitute as cheating. I put it for added visual effect, nothing else. This loaf will be absolutely perfect without it too.
Bake for 35-40 minutes. The toothpick test works to see if it is done. Remove it from the loaf tin and let it cool a bit before cutting.