It is a tradition to prepare sweet things to eat for every holiday! But very often traditional sweet foods are not healthy – that’s why I change family eating traditions! Many years ago sugar was not available and that’s why my great-grandmothers used dried fruits to make sweet breads. Sugar has then become readily available and is now used as the main sweetener. But for me it is important that the food is healthy and that is why I do not use sugar in my recipes.

In the spring, the biggest challenge is to prepare Easter kozunak at home and in the Bulgarian national cuisine there are hundreds of variants of the basic recipe. The traditional ingredients of the Bulgarian Easter kozunak are white wheat flour and yeast for bread, animal milk and butter, sugar and eggs, raisins and almonds – the combination is delicious and very high in calories, but it is far from healthy food! That’s why I decided to experiment and make vegan sweet bread without gluten and without sugar. I use brown rice flour because it has a light nutty taste and together with the almond flour gives a wonderful nutty taste. And the combination of chickpea flour and tapioca flour gives a slight moisture to the bread, but also enough fluff. The aroma of green cardamom complements and enhances the natural aroma of roasted almonds. I wanted something different in taste and aroma from the traditional Bulgarian Easter kozunak, but healthy and tasty enough – that’s how I created the recipe for Spring Sweet Bread! The amount of raisins gives a pleasant sweet taste, but not too sweet as with sugar – I serve guests pieces of sweet bread with date jam for more sweet taste.

Spring sweet bread

Course: Breakfasts, Desserts, Recipes

Количество

1200

грама

Подготовка

minutes

Готвене

minutes

Калории

2838.02

ккал

Gluten-free bread with almonds and raisins

INGREDIENTS

200 g natural raisins
300 ml. hot filtered water
200 g brown rice flour
can be replaced with white rice flour
120 g chickpea flour
50 g almond flour
50 g tapioca flour /tapioca starch/
20 g husk psyllium powder
5 g citric acid
5 g baking soda
2 g ground green cardamom
70 g sesame tahini
300 ml. filtered water
50 g almond nuts
– tray with a diameter of 22 cm.
– baking paper

COOKING INSTRUCTIONS

With a kitchen scale I weigh all the ingredients of the recipe separately. I cover the bottom of a metal pan with baking paper and set aside. I choose whole almonds and about the same size, I put them aside.
wash the raisins under running water and drain well. I put the washed raisins in a bowl and pour hot water, set aside for 20 minutes – the raisins soften during this time and the water cools.
In a large bowl, I mix all the flours, husk /psyllium/ and ground green cardamom, citric acid and baking soda – stir to mix all ingredients evenly. I add the softened raisins and sesame tahini. I add half the amount of filtered water and mix well. I gradually add the rest of the water from the recipe – you get a liquid cake batter. I leave it for 10 minutes, then mix well again – the mixture has thickened during this time.
In a large bowl, I mix all the flours, husk /psyllium/ and ground green cardamom, citric acid and baking soda – stir to mix all ingredients evenly. I add the softened raisins and sesame tahini. I add half the amount of filtered water and mix well. I gradually add the rest of the water from the recipe – you get a liquid cake batter. I leave it for 10 minutes, then mix well again – the mixture has thickened during this time.
I serve the sweet bread by cutting it into pieces with a sharp knife. It is ideal for breakfast or as a dessert, it can be served with your favorite fruit jam!

NOTES

Nutritional value per 100 g. product:
Energy value – 236.50 kcal
Protein – 7.86 g
Carbohydrates – 35.59 g
Fat – 7.11 g
Fiber – 3.59 g
Spring sweet bread can be stored for up to 2 days at room temperature and in a box with a lid for up to 5 days in the refrigerator!