This egg-free and gluten-free quick bread recipe is perfect for Holiday gatherings. Serve as part of an Easter brunch or Christmas breakfast. I am using currants in this recipe—small dried grapes, often called Zante currants. You can use regular raisins in place of them; I prefer currants because of their small size and brighter flavors.
Ingredients
Dry Ingredients
1½ cups
brown rice flour
¾ cups
sweet rice flour
¾ cups
tapioca flour
2 tablespoons
psyllium husk powder
2½ teaspoons
baking powder
½ teaspoons
baking soda
½ teaspoons
sea salt
1½ teaspoons
cinnamon
½ teaspoons
ground cardamom
Wet Ingredients
½ cups
unsweetened applesauce
⅓ cups
maple syrup
⅓ cups
avocado oil
¾ cups
hot
water
¼ cups
Zante currants
