Ingredients (use vegan versions):
- 1/2 cup soy non-hydrogenated vegan margarine
- 1 cup white vegan sugar
- 3 teaspoons Enger-G Egg Replacer
- 4 tablespoons water (for vegan egg replacer)
- 1 teaspoon vanilla extract
- 1 cup apples-peeled, cored and shredded
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chopped of your favorite nuts
Directions:
Preheat oven to 350 degrees F. (175 C)
Grease one 9x5x3 loaf pan, or muffin
tins.
Mix flour, baking powder, soda, salt
and nuts in a bowl.
In a large bowl, beat soy margarine,
sugar, egg replacer and water until
smooth. Stir in vanilla. Stir in
shredded apples. Pour flour mixture
into batter. Stir only until
moistened. Scrape into loaf pan, or
spoon into muffin tins (leaving a
little room for expansion) This will not
be like a normal vegan bread dough.
Bake for 50-60 minutes ((30 minutes for
muffins) or until an inserted
toothpick comes out clean. Let stand 10
minutes, then remove from pan. Place on
rack to cool. Absolutely scrumptious!
Serves: 1 loaf, or 12 muffins
Preparation time: 20 minutes
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