RECIPES

        

LEMON AND BLUEBERRY LOAF

LEMON AND BLUEBERRY LOAF

Lemony and bright, light and tender, and bursting full of juicy blueberries. The sponge is soft, so so so fluffy, and full of flavour from the lemon zest

TIME

  • PREP TIME  5 min
  • COOK TIME 26-28 min
  • TOTAL TIME  35 min
  • SERVES  6 People

INGREDIENTS

  • 120g milk (1/2 cup)
  • 180g mashed bananas or apple sauce (3/4 cup)
  • 100g maple or agave (5 tbsp)
  • 120g lemon juice (1/2 cup)
  • 50g coconut sugar (4 tbsp)
  • 210g oat flour (1 + 3/4 cup)
  • 1.5 tsp bicarbonate of soda
  • 180g almond flour (1 + 1/2 cup)
  • Pinch of salt
  • 1 tbsp lemon zest
  • 2 handfuls of fresh or defrosted frozen blueberries

TOPPINGS (optional)

  • 1 tbsp lemon zest

METHOD

  • 1. Preheat the oven to 180C
  • 2. Mash the bananas in a small bowl and combine all the wet ingredients up to the coconut sugar (use a blender if lumpy)
  • 3. Add the remaining dry ingredients in a large mixing bowl and stir, excluding the blueberries
  • 4. Once the batter is smooth, stir in the blueberries, pour into a loaf tray and bake for 26-28 minutes until just golden. Leave to cool for 10 minutes before slicing, sprinkle with extra lemon zest, and serve.

BLOG

  • I highly recommend you try these and save them for your mid morning coffee or even a little breakfast treat!
  • I ate this for breakfast all weekend. Its so delicious hot and straight out of the oven, the following day for breakfast with a scoop of vegan yoghurt on the side, or even toasted warm (again all coming from someone who never eats lemons in dessert!).
  • I love this warm, fresh out of the oven, no toppings needed. The texture is soft and fluffy yet moist