VEGAN NASEBERRY BREAD

Naseberries are one of my favourite fruits- they are so sweet and taste just like honey! I first discovered naseberries in Mexico years ago (locally known as “zapote”)– and it was love at first bite! Then I came across it again in India where it’s sometimes referred to as “chiku”. And obviously, I ate tons of it here in Jamaica 🙂 So as you can tell, this is a fruit that grows mostly in warm, tropical climates.

With their incredible sweetness, it would be difficult to believe that they’re a heart-health food! BUT LO AND BEHOLD! Naseberries are rich in potassium: which helps maintain a healthy heart and electrolyte balance.  It’s also high in fiber which means it’s sweet AND satiating! It is also dense in Vitamin C (immunity booster) and Vitamin E (healthy skin, healthy hair, hormone balancing). This may be your perfect sweet treat 🙂

While I love them on their own, I played around in the kitchen and integrated them into this vegan bread, just like a banana bread… but instead of bananas, I used mashed ripe naseberries 🙂

Give it a try, it’s quite dreamy 🙂

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You’ll need:

  • 1 cup whole wheat flour
  • 1 cup white flour
  • 1/2 cup brown cane sugar
  • 1 teaspoon baking soda
  • 1 teaspoon Jamaican Mixed Spice for Baking*
  • Good pinch of salt
  • 1 1/3 cup mashed naseberries (very ripe, no seeds, no peels)
  • 1/3 cup coconut milk
  • 1/2 cup coconut oil
  • 2 tablespoon ground flaxseed mixed with 1/3 cup water

The process:

  • First off: prepare your “flax egg”- which is simply done by mixing the ground flaxseed with water and letting it rest for about 15 minutes.
  • Preheat oven to 350F/180C. Grease & flour a cake pan or line with parchment paper- set aside.
  • Peel your naseberries, remove the seeds, mash them and strain any excess liquid. Place in a large mixing bowl.
  • Then add the flax egg, coconut milk, oil and mix everything very well together.
  • Add the remaining ingredients and mix until you obtain a smooth batter. It’s always best to sift the flours first by the way.
  • Transfer the cake batter to your mould and bake for 45-60 minutes. Because so many variables can come into play when it comes to baking, it might be best to FIRST check at 30 minutes. Check by simply looking into your oven- you don’t have to open the oven door just YET. At the 45 minute mark, check if the bread is done by inserting a sharp knife into the bread- if it comes out dry, that means it’s ready. If it comes out wet, that means it needs more baking time 🙂
  • Remove from oven, let cool, slice up and enjoy 🙂

** Jamaican Mixed Spices for Baking is a BEAUTIFUL combination of Jamaican Pimento, Cinnamon, Nutmeg, Anise Powder and Orange Peel

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