Vegan Lemon Blueberry Bread
Ingredients
-
2
cups
flour (all-purpose or gluten-free)
-
1½
tsps
baking powder
-
½
tsp
salt
-
½
cup
silken tofu
-
½
cup
avocado oil (or melted coconut oil)
-
¼
cup
oat milk (or other non-dairy milk)
-
⅔
cup
organic sugar
-
1
tablespoon
lemon zest
-
¼
cup
lemon juice
-
1
cup
blueberries
Instructions
- Preheat the oven to 350°F and grease an 8½ inch loaf pan.
- Coat the blueberries with a tablespoon of flour in a small bowl.
- Puree the silken tofu in a bowl using an electric mixer until smooth.
- In a small bowl, whisk together the flour, baking powder, and salt.
- In a large mixing bowl, combine the tofu, avocado oil, oat milk, sugar, lemon juice, and lemon zest.
- Add the dry ingredients to the wet ingredients and stir to combine, then fold in the blueberries.
- Transfer the batter to the prepared loaf pan and bake for 50 to 55 minutes until a toothpick comes out clean.
- Cool the bread on a wire rack for about 15 minutes before removing it from the pan.
Nutrition Facts (estimated)
Servings
8
Calories
322
Total fat
15g
Total carbohydrates
45g
Total protein
4g
Sodium
151mg
Cholesterol
0mg
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