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| Whole Wheat, Dairy-Free, Apple Raisin Loaf |
Growing up, my son had food intolerances to dairy. As someone who liked to bake, I had to get creative with the type of fat I used (no butter) and liquid (no dairy) in my baking.
Eliminating butter was easy, because I would use vegetable oil. To replace the dairy, I often used orange juice or, believe it or not, soda water (it was great in pancakes and waffles).
After staying away from dairy for a dozen years or so, he outgrew his food intolerance and today regularly enjoys ice cream and buttering his toast.
Nevertheless, I still have some great dairy-free recipes, and this is one of them.
Dairy-Free, Whole Wheat Apple Raisin Loaf
Makes 1 loaf
1 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
½ teaspoon ground ginger
2 eggs
1/2 cup vegetable oil
1/2 cup orange juice
1 teaspoon orange zest
1 teaspoon vanilla extract
2/3 cup raisins
2 1/2 cups macintosh apples (peeled, cored and chopped)
Directions:
Preheat oven to 350 degrees F. Prepare a 9 x 5-inch loaf pan with parchment paper.
Combine the dry ingredients and spices in a bowl and set aside.
In another bowl, whisk eggs until foamy. Continue whisking, adding in the vegetable oil, orange juice, orange zest and vanilla. Stir in the flour mixture, then add the raisins and apples.
Spoon into the prepared loaf pan and bake about 45 to 50 minutes, or until a tester comes out clean.
Other Recipes To Bake:
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| Apple Muffins |
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| Pineapple Snacking Cake |
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| Rhubarb Apple Pecan Muffins |
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