Vegan Lemon Blueberry Loaf1
I have several exciting what to share with you today!
Next! Tony and I are going to Cancun in a few days. YES! I’m excited. We’re so thrilled to relax and enjoy the warm sunlight. Seriously it’s -14 degrees out at this time. You read that right. NEGATIVE FOURTEEN. I feel like my toes might fall off.
Anyway I wanted to ask if you men have any recommendations of things you can do in or near Cancun? We considered going to Tulum or Chichen Itza to get a day, but will there be anything else that’s cool to see or do?
I should mention that I adapted this formula from Isa CAN IT
, one of my favorite cookbooks nowadays. I think I’ve mentioned her book before, but significantly – it’s innovative, wonderful and simple! The beef liver recipes are vegan, but I haven’t skipped any kind of meats since I began cooking a few of her main meals.
This breads recipe of hers used white sugar and regular flour, but I opted for brown sugars and white whole wheat grains. Please don’t make use of regular whole wheat grains in this recipe – the loaf will turn out very dense. Instead, I recommend white whole wheat grains or whole wheat grains pastry flour; they should carry it at your neighborhood grocery store.
Vegan Lemon Blueberry Loaf
Ingredients
2 cups white whole wheat grains or whole wheat grains pastry flour
1/2 teaspoon salt
1 tablespoon finely grated lemon zest
1/4 cup light essential olive oil
2 tablespoons applesauce
Instructions
Preheat oven to 350 levels F. Apply a 9×5 or 8×4 inch loaf skillet with nonstick cooking food spray.
Whisk collectively flour, sodium and baking powder in a medium bowl.
In a big bowl, whisk milk, lemon juice, zest, and essential olive oil together. Let sit for a couple minutes. Next stir in applesauce, dark brown sugars and vanilla draw out. Add dry substances to wet elements, stirring until just combined. Gently flip in blueberries.
Bake for 50 a few minutes to 1 1 hour. Check loaf by inserting a toothpick into the middle; it will be done when toothpick arrives clean with just a few crumbs attached. Remove from range and awesome loaf in pan for 10 minutes, then invert loaf, put on cable rack and invite to awesome for 1 hour. Cut into 15 slices.
Bread should be wrapped in plastic material or in an airtight plastic material bag. Bread could keep at room temp for 3 days.
On subbing sweeteners: You ought to be in a position to use regular sugar or coconut sugars instead of brown sugars in the formula. I have not really tried honey therefore I’m uncertain if it functions, but if you do, I would stick to 1/2 of the cup.
On substituting flours: If you would like this bread to be gluten free, I recommend an all-purpose gluten free flour, such as for example Ruler Arthur’s or Bob’s Crimson Mill. Usually do not try to alternative coconut or almond flours.
Feel free to make use of orange juice and zest rather than the lemon for a distinctive twist upon this recipe. You could also try fresh cranberries instead of blueberries!
You can use coconut oil instead of olive oil with this recipe. Should you choose use coconut essential oil, I recommend adding within a 1/2 cup unsweetened coconut flakes!
Last, delicious seeking loaf. Lemon + blueberry = match made in heaven.
Laura
instead of whole wheat grains, does it works together with rice flour?
can i use other organic sweetener such as rice malt instead of apple sauce?