Delicious and nutritious, not too sweet, perfect for toast or with a cup of tea and not to be underestimated as an immune boosting treat.
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Ingredients
- For elderberry maple syrup
- ¼ cup dried elderberries
- 2 cups water
- ½ cup pure maple syrup
- For elderberry infused milk
- 2 tsp dried elderberries
- ¾ cup 1% milk
- For bread
- ¾ cup raisins
- 1 cup walnuts broken into medium-size pieces
- 1 cup oat flour, sifted
- 2 cups all-purpose whole-wheat flour, unsifted
- ¾ tsp baking soda
- 2½ tsp baking powder
- ¾ tsp salt
- 1½ cups 1% milk (includes prepared elderberry infused milk)
- ½ cup elderberry maple syrup
- 2 TBS honey
Units:
Instructions
For elderberry maple syrup
- This can be done ahead of time and kept in the refrigerator until ready to bake bread.
- Combine ¼ cup dried elderberries and 2 cups water in a small saucepan. Bring to simmer over medium low heat. Cover but leave lid slightly ajar to allow steam to escape. Simmer until liquid is reduced by half, for approximately one hour.
- Cool for 15 minutes, then strain liquid through a cheesecloth into a 16 ounce glass measuring cup. Press on elderberries in strainer to extract as much liquid as possible. This should make about 1 cup of strong elderberry tea.
- Add ½ cup maple syrup, return to saucepan and simmer an additional 20 minutes until slightly thickened. Cool and store in glass jar until ready to use.
For elderberry-infused milk
- Combine 2 tablespoons dried elderberries and ¾ cup milk in a small saucepan. Bring just to simmer over low heat, stirring frequently with a wooden spoon or chopstick. When begins to simmer, cover and remove from heat. Allow to steep for 25 minutes and until cool.
- Strain liquid into a 16 ounce glass measuring cup, pressing on elderberries in strainer to extract as much of milk as possible. You should have just over a ½ cup of elderberry infused milk, pour in additional milk to reach 1½ cups and set aside until ready to use in batter.
For bread
- Adjust rack to middle of oven. Preheat oven to 275 °F. Generously butter a 9 by 5 by 3-inch loaf pan.
- Place the raisins in a small bowl and cover with boiling water. Let sit for 5 minutes, then strain and allow to cool.
- Break the walnuts into medium size pieces, set aside.
- Sift the oat flour, then sift again into a large bowl with the whole-wheat flour, baking soda, baking powder, and salt. Add the milk, elderberry maple syrup, and honey. Mix with large mixing spoon until combined. Stir in raisins and walnuts.
- Pour into the prepared loaf pan, smooth the top, and bake for 1 hour and 15 minutes. The loaf should begin to just pull away from the sides of the pan.
- Cool in pan on wire rack for 10 minutes. Then cover the pan with a clean, folded kitchen towel and turn it over onto the wire rack. The bread will slide out easily. Remove the pan and flip over so loaf is upright on wire rack. Allow to cool completely on the rack.
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