Rise and Shine! It’s MoFo time! Tell us about your breakfast.
It’s my favorite time of the year! Today does not only mark my third veganniversary, it’s also the beginning of the Vegan Month of Food.
Today I’m sharing a recipe for delicious cinnamon raisin bread. It’s pure cinnamony goodness! It tastes like cinnamon buns, but it’s made with coconut oil, coconut (or brown) sugar and a mixture of whole wheat and white flour. I like it for breakfast in the weekend, a slice or two with a coffee or hot chocolate, lazy on the couch watching a Miyazaki movie. Sounds great right? Oh I love weekends…
You can also serve it as one of a few dishes for a brunch. Everyone is going to want a slice. Did I mention it’s very easy to make?
Be sure to try this perfect way to start your day!
Cinnamon Raisin Bread
500 ml soy milk on room temperature
1/4 cup neutral oil (like sunflower or corn oil)
1/4 cup coconut or brown sugar
3 tsp dry active yeast
2 3/4 cups white flour
2 cups whole wheat flour
1/2 tsp salt
¾ à 1 cup raisins
+/- 1/4 cup vegan butter or coconut oil
+/- 1/4 cup coconut or brown sugar
3 tbsp cinnamon
Put the soy milk, oil and 1/4 cup sugar in a big bowl and add the yeast. Mix and let it rest for 5 minutes.
Add the flour and the salt and mix again. Cover with a dishcloth and let it rise for about 1 hour.
Mix the raisins into the dough. Roll out the dough into a square of +/- 1,5 cm thick.
Spread the coconut oil out on the dough (it’s easier when the oil is on room temperature), be sure to cover all of the top of the dough.
Spread the sugar on the dough and sprinkle the cinnamon on it.
Roll it up and put it in a greased bread baking tin. Let it rise for 15 minutes.
Preheat the oven on 180°C and put the cinnamon raisin bread in the oven for about 30 to 35 minutes.
When the bread is done, you can finish it with some frosting. Just mix a little bit of water of plantbased milk with powdered sugar and drizzle it all over the bread.