It’s getting cooler out and with the cooler weather comes more baking. My mom made lemon loaf all the time when I was growing up and it was one of my favorites. I modified the recipe so that it’s now vegan and gluten-free. The addition blueberries completes it.
Cream together the vegan butter and whatever sugar substitute you like to use with baking. It doesn’t work with maple syrup. Make sure it’s completely combined.
After it’s all mixed together, let it sit for 10 minutes. I find this is something necessary for all gluten free baking.
Vegan & Gluten-Free Lemon Blueberry Loaf
- 1/2 Cup Vegan Butter
- 1 Cup Sugar Substitute
- 2 Chia Eggs
- 1 Lemon
- 1/2 Cup Coconut Milk
- 1 1/2 Cups Gluten-Free Flour
- Pinch of Salt
- 1/2 Cup Blueberries
Preheat oven to 350F/176C.
Make the chia eggs by mixing 2 tablespoons chia seeds and 5 tablespoons of water. Mix completely and let sit for 5 minutes.
Cream together the butter and sugar substitute. Add the chia eggs and combine completely. Add the rest of the ingredients and pour into a greased loaf pan. Let it sit for 10 minutes and then bake for 50 - 55 minutes.
Cool on a rack for 15 minutes. If desired, mix together 1/4 cup of sugar substitute and juice from one lemon and pour over the top of the loaf. Let cool completely.