Pain D'epices is a French sweet quickbread, with plenty of spices and honey. A traditional recipe for Christmas time, this version is dairy free and made with kamut flour.
Course Dessert
Cuisine Vegetarian
Prep Time 10 minutesminutes
Cook Time 50 minutesminutes
Total Time 1 hourhour
Servings 1loaf
Ingredients
2cupsKamut flour
1teaspooncinnamon
½teaspoonnutmeg
½teaspoonground ginger
1 ½teaspoonbaking powder
½teaspoonbaking soda
¼teaspoonsalt
1can full-fat coconut milk*400 ml
½cuphoney
2tablespoonsmelted coconut oil
1tablespoonapple cider vinegar
1teaspoonpure vanilla extract
1tablespoonfinely zested orange rindorganic is best
2tablespoonsdried cranberrieschopped
Instructions
Heat the oven to 325F and grease a small baking tin (mine is 6 x 2.5 inches). If you use a bigger tin, adjust the baking time accordingly.
In a large bowl, combine the flour, cinnamon, nutmeg, ginger, baking powder, baking soda, and salt.
In a smaller bowl, mix the coconut milk, honey, coconut oil, apple cider vinegar, vanilla, and orange zest.
Add the wet ingredients to the dry and mix with a wooden spoon. Don't over mix or it'll become tough. Gently fold in the cranberries. Pour into the prepared baking tin and bake at 325F for 50 minutes to one hour. It should be golden in colour and a toothpick will come out clean.
Let is sit in the tin for ten minutes before carefully removing and setting on a cooling rack. Cool completely before wrapping it. Let it sit tightly wrapped on the counter overnight before eating.
Notes
I probably wouldn't substitute other non-dairy milks here. The high fat content of the coconut milk is integral to the bread. If you're concerned it tastes coconutty, it doesn't at all.