A delicious vegan apple praline bread recipe. Good with a vegan cream cheese spread. GO TO RECIPE >
I wanted to talk about something that has been discussed in some of the comments on my cake and bread recipes. I always add sugar to the dry ingredients. There are those who disagree with my method. It may be true that sugar is considered a wet ingredient. But let me explain why I do what I do. It is my opinion that sugar acts as a sanding agent when mixing together the ingredients. It helps remove lumps so you don’t have to stir too much. Over stirring a cake without eggs will result in a tough cake or bread in this case. I don’t know the science behind my method, but for me I have found it to work. If you doubt me, try both methods and see what gets the better results.