DUE TO COVID-19 TONEWOOD IS TEMPORARILY CLOSED
Ingredients
- 1-1/2 cups unbleached, white flour
- 1/2 cup wheat flour
- 1/2 cup white sugar or 3/4 cup coconut sugar
- 1-1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. sea salt
- 1-1/2 tsp. cumin
- 1/2 tsp. ground cinnamon
- 1/4 tsp. freshly grated nutmeg
- 1/4 tsp. ground cloves
- 1/2 cup roughly chopped walnuts, pecans or pumpkins seeds
- 1 tbsp. chia seeds; optional
- 1 tbsp. flax seeds; optional
- 2 tbsp. sunflower seeds; optional
- 1 tbsp. orange zest
- 1-1/4 cup buttermilk
- 1 large egg
- 1 tsp. vanilla
- 1/3 cup olive oil or cool melted butter
- One recipe for Maple Glaze
- Garnish: Tonewood Maple Flakes
Directions
- Preheat oven to 350°F. Grease 9 x 5 inches baking pan. Set aside.
- Whisk together the dry ingredients in a large bowl.
- In a separate bowl, whisk together the liquid ingredients.
- Gently fold the liquids into the dry ingredients in the large bowl. Do not over mix the batter.
- Spoon batter into greased baking pan. Gently smooth batter into the corners.
- Bake for 45 to 50 minutes or until a toothpick inserted comes out clean (a few crumbs are fine).
- Allow the bread to cool for 15 minutes before removing from the baking pan.
- Meanwhile, make the maple glaze.
- When the bread is completely cool, drizzle with Maple Glaze and garnish with Tonewood Maple Flakes.
- Enjoy!
Ingredients
- 2 tbsp. powdered sugar
- A pinch of sea salt
- 1/4 cup maple syrup
Directions
- In a medium bowl, whisk the powdered sugar, sea salt and maple syrup until smooth.
- Drizzle maple glaze when the Maple Cumin Bread is completely cool.
Courtesy of: http://blog.sanuraweathers.com/2014/01/maple-cumin-bread/
Dori Ross
Author