Recipe

Instructions ๐Ÿ‘‡๐Ÿฝ๐Ÿšจ Swap Apple Sauce For 3/4 Cup Plant

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Instructions ๐Ÿ‘‡๐Ÿฝ๐Ÿšจ Swap apple sauce for 3/4 cup plant based milk @theshreddedvegan

๐Ÿ““ Ingredients

๐Ÿ”ธ๏ธ1 1/4cup oat flour
๐Ÿ”ธ๏ธ3/4 cup coconut flour
๐Ÿ”ธ๏ธ1 cup almond flour
๐Ÿ”ธ๏ธ1 cup blueberries coated in 2 tsp oat flour
๐Ÿ”ธ๏ธ2 lemons (make zest from the lemons)
๐Ÿ”ธ๏ธ1/2 cup vegan yogurt (I use coconut by the coconut collaborative) + 2 tbsp for oil replacement
๐Ÿ”ธ๏ธ3/4 cup oat or any plant based milk
๐Ÿ”ธ๏ธ3/4 tsp baking soda
๐Ÿ”ธ๏ธ1 tsp baking powder
๐Ÿ”ธ๏ธ1/4 tsp sea salt
๐Ÿ”ธ๏ธ 6 tbsp agave or maple syrup

Lemon syrup

๐Ÿ”ธ๏ธ4 tbsp lemon juice
๐Ÿ”ธ๏ธ2 tbsp maple or agave syrup

๐Ÿ“– Instructions

1๏ธโƒฃHeat 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.
2๏ธโƒฃStir in all of the yogurt, plant milk, maple syrup, vanilla extract, lemon zest.
3๏ธโƒฃPlace 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.
4๏ธโƒฃNext 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.
5๏ธโƒฃ Finally, stir in blueberries coated in 2 tsp of oat flour.
6๏ธโƒฃBake for 40-45 min, until a toothpick comes out clean and top.is nicely browned
7๏ธโƒฃOnce cool, soak with hot lemon syrup, it will give the cake a lemony flavor and provide extra moistness.

๐Ÿ“– How to make lemon syrup:

1๏ธโƒฃ heat up maple syrup and lemon juice in a small pot until the maple syrup has dissolved.

๐Ÿ”ฐNutrtion facts:

Servings 6
Carbs: 49
Protein: 8g
Fat: 8g
Calories per serving: 289

๐Ÿ™๐ŸฝI hope this has been helpful
๐Ÿ‘†๐ŸฝSave for later

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