Print

Vegan Lemon Blueberry Breakfast Bread

Vegan Lemon Blueberry Breakfast Bread made with all gluten-free and nut-free ingredients for an easy and delicious healthy lemon bread

Scale

Ingredients

  • 2 tablespoons Garden of Life Organic Flaxseed mixed with 6 tablespoons warm water**
  • 1 cup unsweetened applesauce
  • 1/3 cup Garden of Life Organic Extra Virgin Coconut Oil, melted and cooled
  • 2 tablespoons fresh lemon juice
  • Zest of 1 lemon
  • 2 teaspoons vanilla extract
  • 1/2 cup coconut sugar
  • 2 cups gluten-free oat flour (or sub spelt flour, gluten-free all purpose or brown rice flour)
  • 2 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 1 cup organic fresh blueberries*

Instructions

  1. Preheat oven to 350 degrees and line a bread dish with parchment paper/grease well
  2. Mix together the flaxseed and water and in a small bowl and place in fridge for a few minutes to form “flax eggs”
  3. In a large bowl, mix together the applesauce, coconut oil, lemon juice, lemon zest, vanilla extract and flax egg until smooth and well combined
  4. Mix in the coconut sugar, flour, baking powder and cinnamon so there are no clumps and batter is smooth and creamy
  5. Fold in blueberries then add batter to bread dish 
  6. Bake in oven for 50-60 minutes, or until ready (I test with toothpick!)

Notes

*Fresh works best but if using frozen, toss the blueberries in a bit of flour so they aren’t so watery

**You can sub 2 pasture-raised eggs too

rachLmansfield

rachLmansfield