A friend of mine brought a family brown bread recipe to the lake and it took me back to my childhood. The brown bread was baked in an old juice can or cylinder but the taste reminded me of an applesauce cake my MOM made. I’ll post the original recipe and add my tweaks to make it Gluten,Dairy and egg free. My MOM made the cake but I prefer to make muffins so I can freeze and take out only what I need for that day. Gluten free does not have a good shelf life (my opinion) and I keep all baked goods at least in the frig and the bulk of a recipe in the freezer. It tastes amazing and there is nothing better than pulling out a home made goodie in the spur of the moment. This experience prompted another thought for my blog, or more precise, another category: FAMILY FAVORITES. These will not ” just “be VEGAN but if they can be tweaked, without losing the nostalgia, I’ll include those tweaks. Grab your coffee or tea and a buddy and enjoy this treat!
IN THE MIXER: THROW EVERYTHING IN AND MIX WELL, THEN LET SIT FOR 20-30 MINUTES BEFORE BAKING
1 c. sugar. (I use coconut sugar)
1/2 c. butter (softened) (I use Dairy free butter)
1 egg (I use a mixture of 1 TBL. ground Flax and 3 Tbl. water..let sit for 5 minutes)
2. c unsweetened applesauce
2/3 c. chopped walnuts
1/2 tsp ground cloves
1 tsp. cinnamon
2 tsp. baking soda
1 c. raisins (I presoaked my raisins in hot water for 15 minutes to plump them up)
2 c. flour (I used G.F flour .. If you use G.F. Flour add 1/2tsp. Xanthum and be sure to let batter sit for 30 minutes so the G.F. Flour can absorb the moisture)
FILL PAPER LINED MUFFIN TIN
BAKE AT 350 for 23-25 minutes
Let the muffins cool completely before removing from the muffin tin!!!!!! Any baked good made with G.F. flour needs to cool completely or it will fall apart. Once cooled, it behaves beautifully!!
