Sunday Banana Bread With Easy Plum Preserves
- Preparation time: 50 m
- Cooking time: 20 m
Ingredients
- 500 g plums blue
- 6 tbsp Organic Veganz Agave Syrup
- 2 cardamom capsules
- 1 pinch Bourbon vanilla powder
- ½ tsp guar gum substitute 1/3 Veganz agar-mix
- 125 ml soy milk
- 500 g wheat flour type 550
- 1 cube yeast
- 80 g sugar
- 60 g Cashew kernels
- 2 bananas
- 80 g Margarine soft
- 1 pinch salt
- ½ tsp cinnamon sugar
- 1 pkg Bourbon vanilla sugar
- cm Springform 26 diameter
- Margarine to grease the pan
- 1 glass with screw cap about 500ml
Instructions
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For the jam, wash the plums, take out the pits and cut into small cubes. Heat together with the agave syrup in a covered saucepan for about 10 min. Let them simmer in their own juice.
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Meanwhile, open the cardamom capsules and crush the seeds with the handle of a knife or in a mortar. Mix cardamom and vanilla powder in the plum jam.
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Remove the pan from the heat and stir the guar gum in thoroughly. Stir 1 minute until the mixture is like a gel. (When using agar-agar, boil the jam again and simmer for 1 minute.)
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Put the jam in a hot rinsed glass jar with a screw cap (the rest can be kept out for immediate consumption in a small bowl) and allow to cool.
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For the buns, warm soy milk until it's lukewarm.
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Sieve the flour into a bowl, make a trough in the middle and crumble in the yeast.
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Sprinkle in 40g sugar and pour in the warm soy milk. Leave for approximately 10 minutes until the yeast bubbles.
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Meanwhile, chop the cashews coarsely and fry until light brown in a pan without oil.
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Peel the banana and mash well with a fork. Combine bananas and nuts with the remaining dough ingredients and add to the dough and knead smooth.
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Keep the dough covered in a warm place for about 40 minutes.
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Once the dough has doubled in size, lightly grease the baking tin.
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Divide the dough into twelve equal portions, each into a ball, put them in the springform pan and let sit another 15 min. covered.
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Meanwhile, preheat the oven at 200° (fan oven 180 ° without preheating). Bake the rolls until golden brown in the hot oven (center) for 20 minutes..
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Remove, let cool on a wire rack and serve with plum jam.
For 12 rolls and 1 x 500ml glass of jam:
Preparation time: 50 min.
Resting time: 1 hour 5 min.
Cooking time: about 20 min.
1 roll with 1 tablespoon jam is about 305 calories, 7g protein, 8g fat, 50g carbs
Nicole’s Storage tip:
The jam holds about 4 weeks in a well-sealed jar in the fridge.
This recipe can be found in the book La Veganista – Lust auf vegane Küche by Nicole Just.