Let’s bake some calendula bread!
This wholesome loaf of bread is wondrous- perfectly moist, delightfully spiced, densely rich with amber colored flecks of calendula flowers throughout rendering it bona fide healthy. Calendula flowers are high in vitamins A & C concentrated with flavonoids that reduce free radicals in the body, making it the perfect chelation therapy in bread form.
Homemade quick loaf breads are my favorite because they’re so easy to make and a far better option to any store-bought.
REASONS THIS CALENDULA BREAD IS MY CURRENT FAVORITE:
- Eggless (no-brainer)
- It’s HEALTHY
- Easy to make
- It has the perfect amount of density and weight.
- Has a golden crust on top with flecks of calendula throughout.
- And it’s so, so gooooood!
ABOUT THAT EGGLESS…
One of my challenges early on in transitioning into a plant-based lifestyle was how can I consume my favorite sweet bakes when I no longer consume animal products. Trust me when I say I think I’ve tried every egg replacement alternative out there. Some worked better than others, there’s the chia seed option, applesauce, arrowroot, vegan egg and many, many more, but the one I favor the most is the flaxseed meal used in today’s recipe. I absolutely LOVE IT! Not that the others didn’t work, but some leave an aftertaste altering the taste profile.
One of the sole purposes eggs provide in a recipe is to act as a binder, to hold the ingredients together. The aforementioned alternatives do just that and they’re perfect for quick bread recipes, pancakes, cookies, muffins, waffles because these recipes generally don’t require more than two eggs three max. Recipes that require more than two are not only acting as binders they’re providing lift as well. Take for instance an angel food cake that’s spongy and airy requires like a dozen egg whites to create or a german chocolate cake that requires four eggs the last time I checked. If you’re looking to bake with egg replacement alternative for cakes and pies that go beyond a three-egg count, egg replacers struggle to deliver the lift you’re accustomed to seeing.
So yeah, didn’t mean to take you down the rabbit hole on eggless options, but I think it’s important for you to know that baking plant-based is highly doable just know that it can have its limitations for recipes that require more than three eggs that’s just been my experience. Otherwise, you end up with extremely dense or crumbly bakes AND don’t nobody got time for that. 🙂
WHY CALENDULA FLOWERS?
Okay, get back in the rabbit hole… As I mentioned in my post How To Make Elderberry Syrup, it was through my mom that I had my first introduction into herbs and their medicinal properties it would be only natural that I would learn more about them. It’s my approach that most of my meals I consume bring value to me by way of nourishing me and calendula flowers fulfill that criteria. Aside from being high in vitamins A & C, it has flavonoids that rid the body of free radicals that we encounter daily by way of fried foods, alcohol, air pollutants you name it we’re exposed… plus the flower is a beautiful amber rich burst of sunshine. 🙂 Cooking with herbs can have a huge impact in vast areas of our health if we give them a chance to provide the solutions to many of our ailments.
So with that said, enjoy this loaf of calendula bread may it bring you as much joy in your life as it has in ours.
HOW TO MAKE CALENDULA BREAD
- 2 Cups of Dried Calendula Flowers
- 1 Teaspoon of Pink Salt
- 4 Teaspoons Baking Powder (Non-Aluminum)
- 4 Cups of Sifted Spelt flour
- 1 Teaspoon Cinnamon
- 4 Tablespoons of softened Earth Balance Butter
- 2⅔ Cups of Almond Milk
- 2 Tablespoons of Flaxseed Meal
- 1/3 Cup of Spring Water
- ½ Cup of Grape Seed Oil
- 2 Teaspoons of Vanilla Extract
- 1 Cup of Honey
- Preheat oven to 350 Degrees.
- In a large bowl sift together dry ingredients to include: the spelt flour, salt, baking powder, and cinnamon. Whisk together then set aside.
- In a large mixing bowl mix: softened Earth Balance Butter, almond milk, flaxseed meal mixture, oil, vanilla extract, and honey. Whisk together. Set aside.
- Next, add the dried calendula flowers to the dry ingredients.
- Slowly add the dry ingredients to the wet ingredients with the mix on low. Scrape down the sides as needed to get all the dry mixed ingredients.
- Pour batter into a lightly oiled 9 x 5 loaf pan.
- Bake for 45 minutes to an hour until toothpick comes out clean. If not, bake until done.
In a small bowl mix 2 tablespoons flaxseed meal with ⅓ cup of spring water.
Let sit for 10 minutes before adding to wet ingredients.
Feel free to try as muffins! (Yields 12 )
Herbal inspiration…
