Easy and Quick Gfluten-free Vegan Oat-Flour-Pumkin-Seed-Flour bread

Crazy healthy and tasty Oat-Pumpkin Seed flour bread with Raisins. Easing myself into the anti-candida diet. I haven't been eating that much sugar anyway, only raisins, and rarely. Truth is I wasn't craving dessert but really wanted to make one. Love to experiment, what can I say. I had some oats, and some pumpkin seed flour I wanted to make something with for a while so I came up with this. I really wasn't expecting much but it actually turned out pretty delicious! Contains only a few ingredients, super healthy and vegan of course.

Free from sugar, oils, guten, soy, dairy, eggs and nuts.

Recipe:
1C V-jam (4 medjool dates+1/2C raisins)
 2t flax seed flour+4T water
1C oat bran flour(I blended some oats into flour)
1/2C+2T pumpkin seed flour
1/4t baking soda
11/2t lemon juice pinch of salt, or less
1/2C raisins
 1/4C water vanilla extract 🍞

For jam- put dates and raisins in some water and boil for 15min. Then blend till smooth. Should yield a cup. While cooking the dried fruit mix flax flour and water and set aside for a while (you can use flax meal, I had the flour and wanted to put it in use). Mix well flours, salt and soda and add in the raisins. In another bowl mix jam, lemon juice, vanilla and flax-water mix. Add wet to dry ingredients, mix them together and add the 1/4 cup of water. Put baking sheet in bread pan and pour in the batter (batter is not much so use a small pan, or double the ingredients).

 Bake for 30min at 190C/374F. Keep an eye on it though, it might be ready quicker. I drizzled with some melted dark chocolate with a tiny little bit of coconut oil and water. But you can omit if you want. Nom away!

Kozunak

I am still perfecting my recipe for vegan Kozunak (traditional Bulgarian Easter sweet bread). Made one last year and it was great but this time I changed the recipe a bit, and it got even better. No sugar, No eggs, No dairy, No bad oils. Totally healthy and delicious. Added some peanut butter-maple syrup filling. Yum yum! I would like to work on the recipe more but this is what I've come up with so far, it was super delicious. Really want to experiment more on making it gluten free, too.

 Recipe: (measurements are approximate as I was improvising)
ingredients:
2c self-raising flour
3/4c warm water+ 2tbsp dry vegan milk (or just half cup warm nut milk)
1/2tbs active dry yeast
2 stevia packets
1/4cup maple syrup(or more)
1tsp evco
pinch of salt
3tsp ener-g egg replacer
1/2tsp vanilla extract
1tsp orange zest
1/2cup raisins and some rum

filling:
1tbsp peanut butter
1 1/2tsp maple syrup
1/2tsp evco

1. Put the raisins in some warm rum.
2. Put the yeast and the maple syrup in the warm milk and add a tablespoon of the flour to it.
Set both aside for at least 30 minutes.
3. Put the salt and the Stevia in the flour and mix well. melt the teaspoon evco and add it to the yeast/milk mixture, put the egg replacer and mix it in well, add the zest, vanilla and the raisins after you drain them from the rum. add this whole mixture to the dry ingredients and mix till the dough is soft and not sticky. Use more flour or some water if needed and kneed for a minute. Put in a bowl, cover with a cling film or a towel and set aside in a warm place to rise for 40min to an hour. Then take out the dough on a floured surface and roll it out. mix the filling ingredients, spread them on top and then roll in the dough. put the dough in a pan greased with some coconut oil and leave somewhere around the oven to rise for 30minutes. Meanwhile heat the oven to 190C/374F.
Spread a good amount of maple syrup on top of the dough before putting it in the oven and bake for 30-40min on the bottom rack. it takes a while but it's so worth it! you can make some peanut butter/maple syrup icing for when it's done and has cooled a bit.
Traditionally the sweet bread is made with eggs and dairy milk and white sugar but to me it's so much better w/o those. And of course it's healthy. peanut butter was something I added on a whim and turned out perfect! I had two omnivores totally fall in love with it, so I know it's good. I will definitely work on it more to perfect it and would really like to create a gluten-free version, which is tricky as it is the gluten that makes the bread rise. But I will do it!

I will writing in blogger while I wait for my domain and hosting site server to find each other, but as soon as this happens I will move the posts in the new site.