Vegan Bread Stack
Spoonsparrow vegan bread stack. The sweet bread casserole with apples and raisins is a true soul food!
Ingredients
- 200 g old-fashioned rolls
- 0.5 Organic lemon
- 250 ml Almond drink (Almond milk)
- 80 g plant margarine
- 4 apples
- 50 g Raisins
- 50 g chopped almonds
- 0.5 tsp Ceylon cinnamon
- 4 tbsp agave syrup
- 6 tbsp soy flour
Instructions
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1.
Slice the rolls into rounds. Rinse the lemon hot, dry it, grate its zest and squeeze out the juice. Bring the almond drink to a boil with one fingertip of lemon zest and half the margarine; let it cool slightly.
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2.
Meanwhile wash, quarter, core and slice the apples. Mix them with raisins, almonds, cinnamon and 2 tbsp lemon juice. Line a baking dish with bread slices, spread half the apple mixture on top, then layer more bread and apples, finishing with another layer of bread.
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3.
For the glaze whisk agave syrup and soy flour into the almond drink. Pour evenly over the bread layers. Sprinkle the remaining margarine in small flakes on top.
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4.
Bake the vegan bread stack in a preheated oven at 200 °C (180 °C fan; gas: level 3) for about 40 minutes until golden brown. If it browns too quickly, cover it promptly.
