Almond Orange Sweet Bread (Or Muffins)
Recipe & photography by: Herbivores Kitchen
These vegan almond orange mini muffins are the perfect breakfast pairing with a glass of Uncle Matt’s OJ, and what’s more, these delish muffins also are made with Uncle Matt’s OJ! This recipe is so flexible, you can prepare as a loaf or muffins.
Ingredients
- 2 tbsp flaxseed meal
- 5 tbsp water
- ~3 oz unsweetened, pulp-free orange juice
- 1/2 cup oat milk
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup organic cane sugar
- 1/2 cup extra virgin olive oil
- 1 tsp almond extract
- 1 tbsp vegan butter for greasing the loaf pan
- 1/2 cup confectioner’s sugar optional: for making the glaze
Instructions
- Preheat oven to 350º.
- Combine the flaxseed meal and water. Stir to combine and set aside for 5 minutes.
- Add 1 tsp orange juice to the oat milk. Set aside.
- In a large mixing bowl, combine the flour, baking powder and salt.
- In a separate, smaller mixing bowl combine the oat milk, sugar, olive oil, flaxseed eggs, 2 oz of fresh orange juice and sugar. Stir until well-combined.
- Add the wet ingredients to the dry ingredients and mix thoroughly.
- Thoroughly grease the loaf pan. See Recipe Notes.
- Spoon the batter into the loaf pan.
- Bake for 30-35 minutes. Check for doneness by inserting a toothpick into the loaf. If the toothpick comes out clean, the loaf is done. If making muffins, bake for 20-25 minutes.
- Allow the loaf to cool for 15 minutes. While it is cooling, combine confectioner’s sugar with 1 tbsp of orange juice. Mix thoroughly to create the icing.
- When the loaf has cooled, drizzle the icing over the top of the cake.
Recipe Notes
- A well-greased loaf pan cannot be overstated. Make sure the loaf pan is thoroughly covered to ease removing the loaf from the tin. Lately, I have been greasing my baking tins with slightly softened vegan butter.
- This cake can be stored in an air-tight container in the refrigerator. It should remain fresh for 3-5 days. It can also be frozen for up to 3 months.
Recipe & photography by: Herbivores Kitchen
