Mini Ginger Peach Cobbler Bread with Coconut Glaze

Drizzling on some sweet and creamy coconut glaze gives this peach cobbler bread a fantastic twist, making it a gluten-free and vegan pastry for both breakfast bread and dinner dessert.

Wet
2-¼ teaspoons active dry yeast
2 teaspoons sugar
1-½ cups Silk Original soymilk
3 tablespoons ground flaxseeds (flaxseed meal)
⅓ cup water
2 medium size peaches
2 teaspoons apple cider vinegar
¼ cup canola oil
Dry
3 cups (450 g) all-purpose quinoa gluten-free flour (see notes)
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon pure stevia extract powder (Now brand)
¾ teaspoon ginger powder
Coconut Cream Frosting
4 tablespoons full-fat coconut milk (Golden Star Brand Coconut Milk)
1 teaspoon organic sugar

View the full recipe at Light Orange Bean →