Prune orange bread Recipe Gluten-free, dairy-free (casein-free)and hypotoxic.

ORGANIC INGREDIENTS

Prune purée:

• 120 g (1/2 cup) boiling water
• 100 g (1/2 cup) dried prunes, chopped

Bread:

• 245 g (1 3/4 cup) all-purpose flour "La Merveilleuse"
• 15 ml (1 tbsp) baking powder
• Pinch of salt
• 2 medium eggs (90 g)
• 80 g (1/4 cup) maple syrup
• 120 g (1/2 cup) orange juice
• 125 g (1/2 cup) plant-based milk substitute*
• 65 g (1/3 cup) light olive oil
• 5 ml (1 tsp) vanilla
• 15 ml (1 tbsp) orange zest
• 50 g dark chocolate 70%, roughly chopped

PREPARATION

1. Cook the prunes over low heat, covered, for about 10 to 15 minutes, until the prunes have softened and then puree them. Set aside.
2. Preheat the oven to 180 °C (350 °F).
3. In a bowl, combine the flour, baking powder and salt.
4. In a separate bowl, combine the eggs, maple syrup, orange juice, milk substitute, oil, vanilla, orange zest and the prune purée. Using an electric mixer, blend until the mixture is smooth and creamy.
5. Still using the electric mixer, blend the flour mixture into the liquid mixture until the batter thickens (about one minute). Add the chocolate.
6. Pour the dough into a bread pan measuring 23 cm X 13 cm (9" X 5”), greased and lined on the bottom with parchment paper.
7. Bake on the center rack, 50 to 55 minutes, until an inserted toothpick comes out clean. Let rest for 5 minutes, then unmold and cool on a wire rack.