Five Species Quick Bread

(vegan, gluten-free)

The Torah describes the Land of Israel as, “A land of wheat, and barley, and vines, and fig trees and pomegranates; a land of olive oil and (date) honey (Deut. 8:8, Parashat Eikev)”. These seven species were the staple foods eaten by Jewish people in Israel during biblical times, and they still retain an important place in Jewish holidays, such as Tu B’Shevat, the birthday of the trees. Unfortunately, in creating a vegan, gluten-free recipe for Tu B’Shevat, I could only include five of the seven species: raisins, dates, figs, olive oil, and pomegranates. Almonds, carob, cardamom, and olive oil add a complex array of Middle Eastern flavors to the fruit, while giving the bread a rich, dark color.

For a full seven species, replace the gluten-free flour with a mix of wheat and barley flours and remove the xanthan gum. Chag sameach! Happy holidays!

INGREDIENTS

• 9 ounces (about 2 cups) gluten-free all-purpose baking flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• ¼ teaspoon xanthan gum
• ¼ cup carob powder
• 1 teaspoon dried cardamom
• ½ teaspoon dried ginger
• ½ teaspoon cinnamon
• 1 cup almond milk (or other plant-based milk)
• 1 tablespoon apple cider vinegar
• 3 tablespoons ground flaxseed
• ⅓ cup chopped dried figs
• ⅓ cup chopped dried dates
• ⅓ cup raisins
• ½ cup slivered almonds
• ¼ cup pomegranate juice
• 6 tablespoons vegan butter
• 2 tablespoon olive oil
• ¾ cup brown sugar

INSTRUCTIONS

1. Preheat oven to 350°F.
2. Whisk together gluten-free baking flour, baking powder, baking soda, salt, xanthan gum, carob powder, cardamom, ginger, and cinnamon.
3. In separate bowl, mix together almond milk, apple cider vinegar, flaxseed, figs, dates, raisins, almonds, and pomegranate juice. Let mixture sit for 5 to 10 minutes to thicken.
4. Blend fruit and nut mixture in blender or food processor until it creates a textured paste. The mixture should not be completely smooth.
5. Melt vegan butter. Mix butter, olive oil, and brown sugar into fruit and nut mixture.
6. Stir wet mixture into dry ingredients four about a minute until everything is well-mixed.
7. Pour into greased loaf pan and bake for 40-50 minutes until a test toothpick comes out clean.
8. Let cool in pan for about 10 minutes, then let cool completely on cooling rack.