Sweet Nectarine & Almond Bread (Vegan)

But Jess, it's fall now so why are you still buying nectarines?

I know, I know. The month of October is approaching and shoppers everywhere have been mind-washed into buying pumpkin flavored everything. However, grocery stores like the ever popular mad house, Super King, in LA is still selling nectarines for 80 cents a pound. I can't help but wonder if this has anything to do with the ridiculous heat wave we've been enduring here in Southern California. I propose that until I no longer find myself sitting on my couch sweating my butt off because it's still 90 degrees outside, I will eat all of the summer fruit I want (currently missing east coast fall weather if you can't tell). 


So let's talk about where I've been.
I took a step back from my blog for a month due to a case of laziness and this sad excuse called "writer's block." During that time I've read a few good books and magazines, socialized a little more than usual, and spent a lot of time distancing myself from technology to climb mountains and swim in the Pacific. I also celebrated my 22nd birthday a few days ago, and I couldn't be happier to start a new year of life.

A couple standout readings I've done include the novel, Everything Is Illuminated by Jonathan Safran Foer and Wilderness Magazine's breathtaking Oceans Issue

Additionally, I visited Palm Springs and Joshua Tree National Park for the first time in my life. Crazy,  because I grew up only an hour away from both. I didn't get to spend as much time as I wanted to in either place, but the time I did spend there was peaceful and relaxing. I went swimming until the skin on my finger tips shriveled up like morel mushrooms and played ping pong all night at The Ace Hotel, which has to be one of the raddest places I've ever been. I saved just enough time to climb some rocks and hike Ryan Mountain in Joshua Tree before rainclouds and a crazy wind storm blew in. Although, it wasn't windy enough to stop me from eating THE BEST vegan pizza I have ever had on the outdoor patio of Pie For The People. If you can't tell, I had a grand ol' time swaying with the palms and hanging with the cacti. I hope to go back real soon!







Back to the bread...



Sweet Nectarine & Almond Bread
Yield: 1 loaf 

Ingredients: 
6 tablespoons warm water 
2 tablespoons ground flax seeds
1-3/4 cup white whole wheat flour  
1 teaspoon baking powder
1 teaspoon baking soda  
1/4 teaspoon salt 
1 teaspoon cinnamon 
1 large mashed banana 
1/2 cup brown sugar 
1/4 cup coconut milk yogurt 
3 tablespoons coconut oil, melted 
1 teaspoon vanilla 
1 cup finely diced nectarines plus extra slices for the top
1/2 cup chopped almonds 

Method:
  1. Preheat oven to 350 degrees. Grease a 9" loaf pan. 
  2. Make the flax egg by stirring the warm water and flax seeds together. Set aside. 
  3. In a large mixing bowl, combine the flour, baking powder, baking soda, salt, and cinnamon. Stir the dry ingredients together and make a well in the center. 
  4. In a separate medium bowl, whisk the mashed banana, brown sugar, coconut milk yogurt, 3 coconut oil, and vanilla. 
  5. Next, pour the wet ingredients, diced nectarines, and chopped almonds into the well created in the dry ingredients. Gently fold everything together until the flour is fully combined (Be careful not to over mix!). 
  6. Pour the dough into the prepared loaf pan. Lay thinly sliced nectarines over the top of the dough and bake for 45-50 minutes or until a toothpick into the center comes out clean.

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© A Little Baker
Maira Gall