Instructions 👇🏽🚨 Swap apple sauce for 3/4 cup plant based milk @theshreddedvegan
🔸️1 1/4cup oat flour
🔸️3/4 cup coconut flour
🔸️1 cup almond flour
🔸️1 cup blueberries coated in 2 tsp oat flour
🔸️2 lemons (make zest from the lemons)
🔸️1/2 cup vegan yogurt (I use coconut by the coconut collaborative) + 2 tbsp for oil replacement
🔸️3/4 cup oat or any plant based milk
🔸️3/4 tsp baking soda
🔸️1 tsp baking powder
🔸️1/4 tsp sea salt
🔸️ 6 tbsp agave or maple syrup
🔸️4 tbsp lemon juice
🔸️2 tbsp maple or agave syrup
1️⃣Heat 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.
2️⃣Stir in all of the yogurt, plant milk, maple syrup, vanilla extract, lemon zest.
3️⃣Place 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.
4️⃣Next 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.
5️⃣ Finally, stir in blueberries coated in 2 tsp of oat flour.
6️⃣Bake for 40-45 min, until a toothpick comes out clean and top.is nicely browned
7️⃣Once cool, soak with hot lemon syrup, it will give the cake a lemony flavor and provide extra moistness.
📖 How to make lemon syrup:
1️⃣ heat up maple syrup and lemon juice in a small pot until the maple syrup has dissolved.
Calories per serving: 289
🙏🏽I hope this has been helpful
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