Ingredients
Loaf
- 1 cup sugar
- zest of one orange/lime/lemon
- 1⁄2 cup olive/coconut oil (liquid)
- 2 flax eggs (2 tbsp flax meal and 6 tbsp water)
- 1⁄2 cup vegan buttermilk
- 1 dash vanilla or almond extract
- 1 dash brandy
- 1⁄4 tsp nutmeg
- 1⁄4 tsp salt
- 1⁄4 tsp baking soda
- 1 tsp baking powder
- 1⁄2 cup cornmeal
- 1.25 cups flour
Spread
- 1⁄4 cup vegan butter
- 1⁄8 cup sugar
- pinch cinnamon
- pinch salt
- pinch chili powder
Directions
Heat oven to 350 degrees and grease a loaf pan. To make the 2 flax eggs, combine 2 T flax meal and 6 T water in a small dish. Refrigerate for at least 5 min. To make the vegan butter milk, mix 1⁄2 T lemon juice in 1⁄2 cup vegan milk. In a big bowl, add a cup of sugar. Grate and whisk the zest into the bowl.
Add the wet ingredients to the bowl:
- 1⁄2 cup liquid fat
- 2 flax eggs,
- 1⁄2 cup vegan buttermilk
- a dash of vanilla, almond extract and/or brandy
- 1⁄4 teaspoon nutmeg
Whisk in the dry ingredients in this order:
- 1⁄4 teaspoon salt,
- 1⁄4 teaspoon baking soda,
- 1 teaspoon baking powder
- 1⁄2 cup cornmeal
Once smooth, whisk in:
- 1 1⁄4 cups flour.
Finally, scrape the batter into the prepared pan, and bake for 45-60 minutes.
While it’s baking, combine the following in a small bowl and mix well:
- 1⁄4 cup vegan butter
- 1⁄8 cup sugar
- pinch cinnamon
- pinch salt
- pinch chili powder
This stuff makes a phenomenal spread. When the loaf has finished baking, let it (mostly) cool in the pan. Slice off a thick piece, butter it and enjoy!