Sunday, January 22, 2012

Vegan Meyer lemon Blueberry Bread

Tis the season! I'm sure you've noticed little bags of these darlings in your produce section at your local grocery stores. If not, shame on your grocery stores. You should go to your produce department manager and demand Meyer lemons OR ELSE! Or else what? Well, that doesn't really mean anything you see, it's so hard to be mean and scary on the internet. What's the total opposite of mean and scary is this delicious bread. I found a yummy recipe via Urban Drivel. They have a recipe for lemon blueberry poppyseed bread. I had no poppyseed, on hand so I just left them out, and then ladies and gentlemen, the magic was made.

Vegan Meyer Lemon Blueberry Bread

2 C all purpose flour
2 Meyer lemons, zested and juiced
1 C fresh blueberries or frozen bluberries (if fresh,put in freezer for about 30 minutes before using)
1/2 C canola oil
1/2 C sugar
1/4 C soy milk
3/4 tsp baking soda
1/2 tsp salt
2 tbs honee or agave (I bought my honee online, via Food Fight Grocery in Portland, Oregon)

Preheat oven to 375 degrees. Spray a mini loaf tin with cooking spray and set aside, In a large bowl combine the flour, baking soda, salt, and Meyer lemon zest. Whisk to combine. In another bowl, combine soy milk, oil, sugar, honee/agave, and Meyer lemon juice, Whisk to combine. Add the wet ingredients to the dry, and mix until just combined. Gently fold in the blueberries. Spoon into tin, and bake for 25 minutes or until golden brown and toothpick inserted in center comes out clean.

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