Vegan Rosemary Avocado Quick Bread
 
Ingredients
  • 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)
Instructions
  1. Preheat oven to 350 and line loaf pan with parchment paper
  2. Make buttermilk in separate bowl and set aside
  3. Mix flour, sugar, baking powder, baking soda, and sea salt in bowl
  4. Pulse avocado in food processor or mash with fork
  5. Add avocado, buttermilk, and vegan egg to dry ingredients and mix well
  6. Pour batter into loaf pan
  7. Bake for 40-45 minutes
  8. Allow to cool, before serving. Store in airtight container.
Recipe by The Fussy Fork at http://www.thefussyfork.com/rosemary-avocado-quick-bread/