Monday, May 2, 2016

Mennonite raisin bread [bubbat] gluten-free & dairy-free

Tina & Frank eat Mennonite raisin bread [bubbat] with roast goose in my 1940s-era Mennonite novel CONSIDER THE SUNFLOWER [available from Chapters online or Borealis Press ]. Actually bubbat is good with anything. Here's my gluten free, dairy-free recipe.


-1 cup almond meal

-1/3 cup tapioca or arrowroot flour [sometimes called tapioca starch or arrowroot starch]

-2 teaspoons baking powder

-pinch of salt

-1/2 cup raisins

-2 eggs

-1/8 cup water

-1/8 cup cooking oil

-1/3 cup honey or sugar [more or less to taste]

1. Grease a loaf tin or line it with greased parchment paper.

2. Thoroughly mix the first 5 ingredients.

3. In a second container, mix the other ingredients.

4. Stir the ingredients from the second container into the first and mix well.

5. Pour the batter into the loaf tin.

6. Bake at 350° F for about 20 minutes or until golden brown on top.

It's best served hot. Leftovers can be toasted.



Elma (Martens) Schemenauer . CONSIDER THE SUNFLOWERS: 1940s-era novel about love, Mennonites, faith, & family. Set in Vancouver & rural Saskatchewan. Order from Chapters online or Borealis Press  . More info at  . Book trailer .


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