Monday, October 11, 2010

Ginger Molasses Bread with Blueberries and topped with Cashew Creme

The cashew creme is heavenly. So rich and good. Way better then whip cream. The bread is very 'molassesy' and reminds me of ginger bread houses and men. Another great thanksgiving recipe. Family approved.

1 cup warm soy milk
1 tbsp cider vinegar
2 cups all purpose flour
1/2 cornmeal
1/2 cup sugar
1 tbsp ground ginger
1 1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 cup dark molasses
1/2 cup blueberries

Preheat the oven to 350 degrees. Lightly oil a loaf pan.
In a small bowl, combine the warm soy milk and vinegar and set aside.
In a large bowl, combine the flour, cornmeal, sugar, ginger, baking soda, baking powder, and salt. Mix well.
Add the molasses and the soy milk mixture to the four mixture and stir until the batter is just mixed. Fold in the blueberries and transfer to pan.
Bake until firm and a toothpick inserted in the middle comes out clean, about 1 hour. Let cool slightly before removing from the pan, then continue to cool on a wire rack before slicing.

1 cup unsalted raw cashews
1/4 cup almond milk
1/4 cup maple syrup
1 tsp pure vanilla extract
Process all ingredients until smooth and creamy, making sure there are no cashew bits. Transfer to a bowl and refrigerate until chilled.

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