Cinnamon-Maple Syrup Bread
Ingredients
– 1 cup whole wheat spelt flour, sifted
– 1 and 1/4 cups white spelt flour, sifted
– 1/2 cup maply syrup
– 3 tablespoons rice syrup
– 2 teaspoons cinnamon
– 1 teaspoon baking soda
– 1 teaspoon baking powder
– 1 teaspoon salt
– 3/4 cup oat milk (you can use milk, rice milk, soy milk too)
– 50 g butter, melted
– 2 organic eggs
– 1 vanilla bean, split and seeded
– 30 g butter, cold and cut into small cubes
– 2 teaspoons cinnamon
Method
Preheat the oven to 180C (350F). In a large bowl mix together the dry ingredients: flours, 2 teaspoons cinnamon, baking soda, baking powder and salt. In a separate bowl combine oat milk, eggs, melted butter, maple syrup, rice syrup and vanilla. Beat well until smooth. Add the wet ingredients to the dry and mix together until combined.
In a small bowl sprinkle the cold butter cubes with 2 teaspoons of cinnamon and gently fold this into the batter. Pour it in a 25 cm (9,75 inch) long loaf pan and bake it on 170-180 C (338-356 F) for about 40-50 minutes. It’s ready when the cake tester (or toothpick) comes out clean.
