From Whole Grain Vegan Baking, this is my version:
Ingredients:
Preheat the oven to 350°F.
Mix warm almond milk with yeast and let it stand for about 10 minutes or until bubbles.
In a large bowl mix all dry ingredients: whole wheat pastry flour, oat flour, and almond meal.
Blend the banana with the applesauce in the food processor adding the almond extract and coconut oil.
Pour the dry ingredients onto the wet adding the chopped almonds.
Knead the dough until well mixed adding more flour or almond milk if need it. Let it rise in a warm place for about 1-1 1/2 hours.
When the dough rises, knead it again and cut it in three balls. Roll each ball in strands. Punch down the end of the strands and start the braid punching the end of them.
Place the braid in a lightly oily loaf container and let it rise again.
Depending on your oven, bake it for about 20-30 minutes or until a toothpick comes clean.
Enjoy!
Ingredients:
- 3/4 cup almond milk
- 1 TB yeast
- 2 cups whole wheat pastry flour
- 1 cup oat flour
- 1 cup almond meal
- 1 small almond yogurt at room temperature
- 1 banana
- 1/4 cup applesauce
- 3 TB almond extract
- 1/4 cup coconut oil melted
- 1 cup chopped almonds
Preheat the oven to 350°F.
Mix warm almond milk with yeast and let it stand for about 10 minutes or until bubbles.
In a large bowl mix all dry ingredients: whole wheat pastry flour, oat flour, and almond meal.
Blend the banana with the applesauce in the food processor adding the almond extract and coconut oil.
Pour the dry ingredients onto the wet adding the chopped almonds.
Knead the dough until well mixed adding more flour or almond milk if need it. Let it rise in a warm place for about 1-1 1/2 hours.
When the dough rises, knead it again and cut it in three balls. Roll each ball in strands. Punch down the end of the strands and start the braid punching the end of them.
Place the braid in a lightly oily loaf container and let it rise again.
Depending on your oven, bake it for about 20-30 minutes or until a toothpick comes clean.
Enjoy!