Delicious Vegan Lemon Loaf

I can hear you now: “Amanda! Finally, something sweet that doesn’t involve strawberries or chocolate!”

Yeah, yeah.

I have always loved a good lemon loaf. Something about those tangy, sweet tones just really makes my tastebuds soar.

A strange thing happens when you change your diet. Suddenly, things that used to be delicious to you start to lose their appeal. This started happening to me with lemon loaves filled with sugar and dairy. They were too harsh on my stomach and the taste was overwhelmingly sweet. I had no choice but to set out and make a version that would suit me better.

Yes, it still has sugar in it (and on top of it if you glaze it!), but I get to control it. I also get to control how tangy I want it, and I do love me some tang!

But enough about me!

This loaf boasts ten ingredients - 11 if you choose to glaze it. You can also substitute the oil for applesauce to make it oil-free and it is still as delicious.

Oh man, I’m ready to jump offline and run to the kitchen to whip up one of these bad boys. So much yum! The only thing I can’t decide on is if this loaf is breakfast appropriate. I think I’ll vote yes.

Vegan Lemon Loaf

For the Crust:

• 2 cups flour

• 1 tsp baking powder

• ¼ tsp baking soda

• ½ tsp sea salt

• ½ cup cane sugar

• 1 cup nondairy milk

• ½ cup vegetable oil or vegan butter or applesauce

• ¼ cup fresh lemon juice

• 1 tbsp lemon zest

• 1 tsp vanilla 

For the Glaze (optional, but encouraged)

• 1 cup powdered sugar

• 1 tbsp nondairy

• 1 tsbp fresh lemon juice

• 3 tsp lemon zest (optional)

what to do:

1. Grease a loaf pan and preheat the oven to 350ºF

2. Mix your dry ingredients in a large mixing bowl

3. Mix wet ingredients in a smaller bowl

4. Add wet ingredient mixture to the dry ingredients

5. Stir until batter is well mixed and pour into prepared loaf pan

6. Bake for 45 minutes, using the toothpick test to make sure it is baked through

7. Remove from oven and allow to sit for 10 minutes

8. Move loaf to a wire rack and cool completely before adding glaze

9. Make the glaze by whisking together all ingredients

10. Pour over loaf. I like to let the glaze harden before digging in

11. Enjoy!

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What kinds of loaves are your favorite? I have so many favorites I can’t decide, but this lemon is definitely on the top of that list :) Leave your favorite in the comments.

Trying this recipe? Don’t forget to tag #MapleAlps so we can see what you’re up to! :)

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Honey Oat Chia Bread

There are plenty of opinions on using honey as plant-based eaters. We are rebels, though. Bees are crazy amazing and honey is called a superfood - full of nutrients and thought to be immunity-boosting and antibacterial. I love that it can be produced locally as opposed to some of the other natural sweeteners that are imported. On that note, we love local maple syrup as well! 

Someone recently gave us a bottle of honey from their own beehive. How can you say no to a gift like that? Well, you can't. And before you get on me for using [local, gifted] honey and how horrid and unethical it is, just know that you can use agave or maple syrup instead :)  

Since we like to eat our own homemade bread, I decided to try honey oat chia bread, and I love what came out! Here is the recipe for our honey oat chia bread!

I had not had much luck with baking bread in a loaf pan, so that is why I stuck with the super easy artisan bread that I made in my dutch oven, but last week I was inspired to try something new. I hadn't made bread for a bit and my husband really wanted some. The only problem with the bread I usually make was that I prep them the night before to be ready to bake the next day. Of course, I kept forgetting to do that, and when we finally ran out of bread, I knew I needed one to be done that day. So I tried and after a few tries, I finally got it just how I liked it, and am pleased to say that we have a new favourite quick-loaf. 

I also have a loaf pan with 4 cavities, so I am going to try to make mini loaves for neighbours!

It's a perfectly sweet-ish bread that is great for sandwiches and your morning toast fix. 

Related: Tomato Roasted Almond Spread

Honey Oat Chia Loaf

What You Need:

• 2 cups warm water

• 2 teaspoons yeast

• 1/4 cup honey (or agave or maple syrup)

• 1/4 cup olive oil

• 1 cup old fashioned oats

• 1 teaspoon salt

• 2 TBSP ground flax

• 1 TBSP chia seeds

• 2 cups all-purpose flour

• 2 1/2 cups whole wheat flour

What to Do:

1. In a large bowl, mix water, yeast and honey. Let stand for 5 minutes until bubbly.

2. Mix in olive oil, oats, ground flax and salt

3. Mix in all-purpose flour.

4. Mix in whole wheat flour 1/2 cup at a time. You might not need all the flour.

5. Knead dough for 5 minutes. Dough should be tacky, but too sticky.

6. Put dough in a greased bowl, cover, and let sit for at least one hour, until doubled.

7. After it has doubled, gently deflate the dough by pressing your fist into the center of it.

8. Divide the dough into two and shape into two loaves. Place loaves into greased bread pans. Cover and let rise for 30 minutes.

9. Preheat oven to 375 degrees about 20 minutes in.

10. Optional: Just before baking brush loaves with water, and sprinkle with oats and chia seeds.

11. Place in oven and bake for 40 minutes.

12. Once baked, allow the bread to rest and cool for about 5 minutes before removing it from the pan and cooling on wire rack.

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Do you make your own bread? What's your favourite kind?
Let me know below - I always want to try something new!

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