Ginger Nut Spice Bread

Maybe it's all psychological, but I feel like since becoming vegan, every time I've felt a cold coming on, it usually disappears pretty quickly. As soon as I sense it, I kick into anti-cold mode, drinking way more water, eating/drinking lots of ginger, and just making sure I'm getting tonnes of veggies and fruits. And instead of succumbing to the cold, most times my cold has disappeared before it develops. I realize this could all just be in my head, but it seems to be a trend. A couple of days ago, I started feeling sick. I drank lots of water, ate lots of steamed veggies, but was all out of ginger. Sure enough, now I'm sick.

Just today, I finally bought some ginger, so I made a version of the ginger spice bread I baked in February. I hope I get better soon!


Ingredients


1 cup spelt flour
1 cup kamut flour
3/4 tsp of baking soda
1 tsp cinnamon
1/2 tsp cumin
1/2 tsp nutmeg
2 bananas

1/4 cup of Canadian Maple Syrup
1 cup of soymilk

8 dates, chopped
1 handful of almonds, chopped
1 handful pumpkin seeds
1 handful goji berries
carob nibs
1 tbsp flax seeds
2 clementine peels, chopped
3 tbsp of minced fresh ginger


Method

Combine flour, cinnamon, cumin, nutmeg, baking soda in a large bowl.
Blend bananas into a smooth consistency, scoop into a bowl. Add milk, maple syrup, vanilla, stir
Mix wet ingredients into the dry ingredients.
Chop the dates, and clementines, add to the mix along with the pumpkin seeds, flax seeds, carob nibs, and goji berries

Place in a greased bread pan, and bake for about an hour, testing to see if a sharp metal object comes out clean when the loaf is poked.
Enjoy!