Vegan lemon bread
Ingredients
- 1 1/4cup oat flour
- 3/4 cup coconut flour
- 1 cup almond flour
- 1 cup blueberries coated in 2 tsp oat flour
- 2 lemons (make zest from the lemons)
- 1/2 cup vegan yogurt (i use coconut by the coconut collaborative) + 2 tbsp for oil replacement
- 3/4 cup oat or any plant based milk
- 3/4 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp sea salt
- 6 tbsp agave or maple syrup
- lemon syrup
- 4 tbsp lemon juice
- 2 tbsp maple or agave syrup
Preparation
Heat up oven to 180 c ( or 160 c fan forced) 355 f
Grease a 1kg / 2lb tin and line it with strips of baking paper to be able to remove easily
Stir in all of the yogurt, plant milk, maple syrup, vanilla extract, lemon zest
Place a large sieve over the bowl with the wet ingredients and sift in the coconut flour through
Gently mix into the wet ingredients using a spatula
Next sift in the oat flour, sea salt and both baking agents
Fold them into wet ingredients gently, making small circles from the centre of the bowl gradually incorporating more dry ingredients into the wet ones - i find that this method prevents lumps from forming
The batter should have a fairly thick, pourable consistency
Finally, stir in blueberries coated in 2 tsp of oat flour
Bake for 40-45 min, until a toothpick comes out clean and top
Is nicely browned
Once cool, soak with hot lemon syrup, it will give the cake a lemony flavor and provide extra moistness
How to make lemon syrup:
Heat up maple syrup and lemon juice in a small pot until the maple syrup has dissolved