-
Servings
6 -
Prep Time
5 Minutes -
Cook Time
26-28 Minutes -
Total Time
35 Minutes -
Difficulty
Medium
Ingredients
Base
| 120g | milk (1/2 cup) |
| 180g | mashed bananas or apple sauce (3/4 cup) |
| 100g | maple or agave (5 tbsp) |
| 120g | lemon juice (1/2 cup) |
| 50g | coconut sugar (4 tbsp) |
| 210g | oat flour (1 + 3/4 cup) |
| 1.5 | tsp bicarbonate of soda |
| 180g | almond flour (1 + 1/2 cup) |
| Pinch of salt | |
| 1 | tbsp lemon zest |
| 2 | handfuls of fresh or defrosted frozen blueberries |
TOPPINGS (optional)
| 1 | tbsp lemon zest |
Lemony and bright, light and tender, and bursting full of juicy blueberries. The sponge is soft, so so so fluffy, and full of flavour from the lemon zest
METHOD
- Preheat the oven to 180C
- Mash the bananas in a small bowl and combine all the wet ingredients up to the coconut sugar (use a blender if lumpy)
- Add the remaining dry ingredients in a large mixing bowl and stir, excluding the blueberries
- Once the batter is smooth, stir in the blueberries, pour into a loaf tray and bake for 26-28 minutes until just golden. Leave to cool for 10 minutes before slicing, sprinkle with extra lemon zest, and serve.
BLOG
- I highly recommend you try these and save them for your mid morning coffee or even a little breakfast treat!
- I ate this for breakfast all weekend. Its so delicious hot and straight out of the oven, the following day for breakfast with a scoop of vegan yoghurt on the side, or even toasted warm (again all coming from someone who never eats lemons in dessert!).
- I love this warm, fresh out of the oven, no toppings needed. The texture is soft and fluffy yet moist