Vegan Blueberry Lemon Poppy Seed Bread

It’s 3:15 am… a time of… well not really day OR night… it’s a time no person should ever experience let alone when they’re SO worn out and sleepy all they want to do is go back to sleep. I’ve you’ve been following A Byte of Life, you’ll have read the post on Spain (also found here) which was a MOST incredible trip! We were seriously debating how long we could just fall off the grid and NOT come home! But alas, common sense or something to that nature won and we got on the multiple planes home. Oh hey jet lag, how are you? Are YOU the reason I’m up at 3:15am!?

Turning to my tried and true comfort, I started googling for recipes. If I can’t sleep I may as well bake right!? My love for lemon poppy-seed is almost as strong as my love for a good bottle of red wine, and thankfully, the mister LOVES a good lemon poppy-seed ANYTHING! The request was made and I had a mission ahead of me: your mission, should you choose to accept it, is to create a delicious lemon poppy-seed baked good that’s not super sweet and melts in your mouth Well, now that’s a fun challenge!

Lemon Blueberry Poppyseed Bread
Lemon Blueberry Poppyseed Bread

Vegan Blueberry Lemon Poppy Seed Bread
—-
1/4C canola oil
1/4 C  honey
1/4C applesauce
1/4 C soy milk
zest & juice of 1 lemon
—-
2 C Bob’s Red Mill Gluten-Free flour
3/4 tsp baking soda
1/2 tsp salt
2 tbs poppy seeds
1 C fresh blueberries (put in freezer for about 30 minutes before using)
—-
Pre-heat oven to 375
Combine the oil, applesauce, soy milk, honey , lemon juice and zest in a bowl
Sift together the flour, baking soda and salt. Add the poppy seeds and mix to combine.
Add to the wet ingredients and incorporate
Fold in frozen blueberries. Note that the batter will be thick
Place into a greased loaf pan, sprinkle raw sugar on top
Bake at 375 for 35 minutes(turning once half way through cooking)

Tasting notes:
It’s not your typical fluffy, white flour, white sugar lemon loaf you’d get at Starbucks. This is a more rustic bread and it was quite good! The gluten-free flour lends to a bit more of a mealy texture. Next time I’d add a bit more lemon juice. It’s not a sweet bread at all, so you’d need a lemoncello glaze, or blueberry jam/lemon curd/clotted cream to make it more pastry-ish.

All in all, it’s a good solid rustic breakfast bread…and…I better go taste another slice before posting this review 🙂

Vegan Coffee Cake

Vegan coffee cake

Recipe from: thecleaneatingmama.com

ingredients

  • For the crumb topping:
  • 1/3 cup melted non-dairy butter, such as Earth Balance
  • 1/2 cup turbinado sugar or brown sugar
  • 1 cup spelt flour
  • 1 1/2 teaspoon cinnamon
  • For the cake:
  • 1 1/2 cup spelt flour
  • 3/4 cup natural cane sugar, organic if possible
  • 2 1/2 teaspoon baking powder
  • 1/2 teasp salt
  • 1 flax egg (1 tablespoon flax meal + 3 tablespoons water)
  • 1/2 cup non-dairy milk of your choice
  • 1/8 cup apple sauce
  • 1 tablespoon pure vanilla extract

directions

  1. Preheat oven to 325 degrees.
  2. Prepare the crumb topping – melt butter, set aside to cool. In a medium bowl combine sugar, flour and cinnamon. Then add butter and mix until ingredients are fully wet. You will have globs of sugar mixture
  3. Prepare the cake – Combine flax and water first. Then in a medium bowl combine milk, apple sauce, vanilla and flax egg. Mix well. Then add dry ingredients. Mix until all flour has been combined, but be careful not to over mix.
  4. Pour batter into a 9 x 9 baking dish that has been lightly sprayed with cooking spray. Now evenly add your crumble to the top of the cake batter.
  5. Bake for 40 minutes. Check with a toothpick to make sure cake has fully cooked.