Blueberry Lemon Bread ( vegan )

We all like to eat healthy when we can, but let’s be realistic…sometimes the muffin top wants,  what the muffin top wants.  Yep, white carbs.  Just thinking about them, makes me gain 5 pounds.  I love em’.  So I have come up with a great way to have the white flour with some great healthy stuff thrown in as well…That should cancel out the carbs right?  I think so.  You can eat it for breakfast, as a snack, after dinner, or with a tea and your favorite book.  The bread will be very moist because of the flax mix, and that is a good thing..moist bread made with eggs scares me…you never know if it is not cooked through, or the recipe is just that perfect.  The blueberries have that perfect zing to them, but not too overpowering.

Enjoy!- jamie xo

Blueberry Lemon Bread (vegan)
Crusty on the outside, moist on the inside, with a tangy blueberry and lemon flavor! Perfect with your favorite tea, or as breakfast.
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Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Ingredients
  1. 1 Cup blueberries
  2. 2 Tbsp. ground flax mixed with 6 tbsp. of water ( this will replace the egg ) Non Vegan recipe = 2 free range organic eggs
  3. 1 1/2 Cup flour
  4. 2 Tbsp. fresh lemon juice
  5. 1/3 Cup dairy free melted butter ( non vegan recipe will replace with regular butter)
  6. 2 Tsp. lemon zest
  7. 1 Cup sugar
  8. 1/2 Cup of of milk ( non vegan recipe will be replaced with regular milk)
  9. 1 Tsp. baking powder
  10. 1 Tsp. salt
Instructions
  1. Preheat oven to 350º
  2. Lightly grease a loaf pan with your dairy free butter, or a good cooking spray
  3. In a small bowl mix the flour, baking powder, and salt. Then set aside.
  4. In a large bowl ( you can use an electric or hand mixer) blend, eggs, melted butter, sugar, lemon juice & lemon zest. Mix well.
  5. Slowly add the milk and the flour mixture, while on slow speed
  6. Rinse and dry the blueberries, then add 1 Tbsp. of flour and mix well. ( This is so the blueberries do not sink to the bottom of your pan.
  7. Add blueberries to the bowl with the batter and stir with a spatula quickly
  8. Pour batter into your loaf pan, and bake for 60 minutes..( mine too a little longer as all ovens cook differently. Insert a toothpick in the middle and see if it comes out clean to know if it is ready.
  9. Let the load cool completely before removing it from the pan, so it will not stick.
  10. Enjoy!
http://lettuceeatveggies.com/

 

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