Name: Black Sesame–Ginger Quick Bread
Total time: 1 h 10 min
Yield: Makes: 1 loaf or 12 muffins
Cuisine: American
Ingredients: ¾ cup (180 ml) almond milk, room temperature; ½ teaspoon salt; ¾ cup (150 g) raw sugar; 1 cup (110 g) almond meal; 2½ teaspoons baking powder; ⅔ cup (95 g) black sesame seeds; 1 cup (65 g) candied ginger; 1½ cups (180 g) plus 2 tablespoons whole wheat pastry flour; 1 tablespoon fresh lemon juice; 2 tablespoons chia seeds; 1 tablespoon ginger juice (or 1 teaspoon ginger puree plus 2 teaspoons water); ½ cup (120 ml) melted coconut oil (OF: ½ cup/120 g applesauce)

Preparation info

Makes:
1
loaf muffins

Difficulty
Easy
Ready in
1 hr 10

Appears in

The No Meat Athlete Cookbook

By Matt Frazier and Stepfanie Romine

Published 2021

About

This is a vegan version of a wonderful cake served at Dobra Tea in Asheville. The recipe might look finicky, but it’s virtually foolproof. This hearty bread holds up just fine in a jersey pocket if wrapped in parchment paper.

Ingredients

⅔ cup (95 g) black sesame seeds
1 cup (65

Americas
United States
Asheville
Dessert
Cake
Vegan

Method

Adjust an oven rack to the middle position, and preheat the oven to 350°F (180°C). Line a 9 × 5-inch (23 × 13 cm) loaf pan with parchment paper (or line two muffin pans with liners).
Pulse the sesame seeds in a food processor until ground. Transfer to

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Ingredients

Method

Part of