Vegan Rosemary Avocado Quick Bread
- 2 cups flour
- 1/4 cup cane sugar
- 1.5 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon sea salt
- 2 tablespoons fresh rosemary
- 1 cup vegan buttermilk (mix 1 tablespoon of lemon juice or apple cider vinegar mixed with 1 cup almond milk)
- 1 medium avocado
- 1 vegan egg replacer (made with Ener-G, chia seeds, or flax)
- Preheat oven to 350 and line loaf pan with parchment paper
- Make buttermilk in separate bowl and set aside
- Mix flour, sugar, baking powder, baking soda, and sea salt in bowl
- Pulse avocado in food processor or mash with fork
- Add avocado, buttermilk, and vegan egg to dry ingredients and mix well
- Pour batter into loaf pan
- Bake for 40-45 minutes
- Allow to cool, before serving. Store in airtight container.
Recipe by The Fussy Fork at http://www.thefussyfork.com/rosemary-avocado-quick-bread/
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