Vegan Lemon Blueberry Bread
This vegan lemon blueberry bread is a healthy snack full of bright flavor.
Servings 8
Calories 322kcal
Cost $.64 per serving
Equipment
Ingredients
- 2 cups flour all-purpose or gluten-free
- 1 1/2 tsps baking powder
- 1/2 tsp salt
- 1/2 cup silken tofu
- 1/2 cup avocado oil or melted coconut oil
- 1/4 cup oat milk or other non dairy milk
- 2/3 cup organic sugar
- Juice and zest of 1 lemon 1 tbs zest, 1/4 cup lemon juice
- 1 cup blueberries
Instructions
- Preheat the oven to 350 degrees and grease an 8 ½ inch loaf pan.
- Place the blueberries in a small bowl and coat them with a tablespoon of flour.
- Place the silken tofu in a bowl. Using an electric mixer, puree the tofu until it’s smooth. (You could also use a blender or food processor for this).
- In a small bowl, combine the flour, baking powder, and salt.
- In a large mixing bowl, mix together the tofu, avocado oil, oat milk, sugar, lemon juice and zest.
- Add the dry ingredients to the wet ingredients and stir to combine. Fold in the blueberries.
- Transfer the batter to the prepared loaf pan and bake for 50 to 55 minutes, or until the loaf is brown on top and a toothpick inserted in the center comes out clean. Cool on a wire rack in the pan for about 15 minutes, then carefully remove the bread from the pan and place it on the cooling rack to cool completely. Serve within 3 days, or transfer to the freezer in an airtight container for later.
Nutrition
Calories: 322kcal | Carbohydrates: 45g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 151mg | Potassium: 154mg | Fiber: 1g | Sugar: 19g | Vitamin A: 25IU | Vitamin C: 2mg | Calcium: 54mg | Iron: 2mg
