LCBO Food & Drink Holiday 2018

BAKING  FOR ONE & ALL

DAIRY-FREE CRANBERRY SWIRL LOAF

2 eggs 1 tbsp (15 mL) lemon zest 2 tsp (10 mL) vanilla extract GLAZE ¼ cup (60 mL) icing sugar 2 tsp (10 mL) lemon juice

salt. In a large bowl, whisk together sugar with nut milk, oil, eggs, lemon zest and vanilla un- til fully combined. Gradually whisk flour mix- ture into wet mixture just until batter is fully smooth. Scrape half of batter into prepared pan; smooth top. Drop two-thirds of cranberry mixture in spoonfuls overtop. Cover with re- maining batter; smooth top. Drop remaining one-third of cranberry mixture overtop. Swirl with a wooden skewer. 4 Bake in centre of oven until a tester inserted into the centre of loaf comes out clean, 1 hour and 10 minutes. Transfer to a wire rack and let cool, 10 minutes. 5 Meanwhile, prepare glaze. In a small bowl, combine icing sugar with lemon juice. Turn loaf out onto rack. Brush top with glaze and let cool completely, 1 hour. Serves 6

Unsweetened nut milk and canola oil substitute for conventional milk and butter so seamlessly that you’d be hard pressed to tell this festive loaf is dairy-free. While cashew milk is preferred as it has the creamiest texture and most subtle taste, any nut milk of your liking can be used.

CRANBERRY SWIRL Baking spray

1 Arrange rack at centre of oven. Preheat to 350°F (180°C). Generously spray a metal 9 x 5-inch (23 x 13 cm) pan with baking spray. Set aside. 2 In a medium saucepan, combine cranberries with sugar and water. Bring to a boil, then re- duce heat to medium-low and simmer, stirring occasionally, until mixture has reduced to just over ½ cup (125 mL), about 5 minutes. Mash until jammy. Transfer to a bowl and let cool for 20 minutes. 3 Meanwhile, prepare loaf. In a medium bowl, whisk together flour with baking powder and

1 cup (250 mL) frozen cranberries ⅓ cup (80 mL) granulated sugar ¼ cup (60 mL) water LOAF 2¼ cups (560 mL) all-purpose flour 2 tsp (10 mL) baking powder ½ tsp (2 mL) salt 1 cup (250 mL) granulated sugar ¾ cup (175 mL) unsweetened nut milk, preferably cashew ½ cup (125 mL) canola oil

188  FOOD & DRI NK HOLIDAY 2018