Lemon Blueberry Mini Loaves

Apr 03 2013 by
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Lemon Blueberry Mini Loaves

I’ve been in a breakfast rut lately and I’ve been looking for a much needed change of pace.  One look at these amazing mini loaves and I knew I had found my newest obsession.  I’m a big fan of the lemon blueberry combination and I love the thick, dense cake like texture of these loaves.  This might just be one of my favorite Living On The Veg recipes!  Enjoy.

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As a child, I remember my mother being a fan of lemon flavored desserts, and I was a fan of dessert in general, so I became fond of this flavor as well. As an adult and chef, I have grown to appreciate the combination of fragrant citrus with a sweet touch, and continue to use this harmonious combination in many of the recipes I create. Spring is a refreshing season, the flowers in bloom, and the aromatic breeze enlighten our senses, and that’s what I have created with this recipe, thanks Mom!

~Chef Matthew from Living On The Veg

Ingredients:

  • 2 cups garbanzo-fava bean flour
  • 1/2 cup potato starch
  • 1/2 cup arrowroot powder
  • 1 1/2 tbsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp xanthan gum
  • 2 tsp sea salt
  • 2 cups hot water
  • 2/3 cup melted extra virgin coconut oil
  • 1 cup + 3 tbsp coconut crystals, divided
  • 3/4 cup So Easy Applesauce
  • 2 tbsp freshly squeezed lemon juice
  • 2 tbsp lemon zest
  • 2 tsp vanilla powder
  • 1 cup fresh blueberries

Preparation:

  1. Preheat oven to 350 degrees.
  2. Lightly grease loaf pans with coconut oil, and set aside.
  3. In a medium mixing bowl add the garbanzo flour, potato starch, arrowroot powder, baking powder and soda, sea salt and xanthan gum.  Whisk gently to combine well.
  4. In a small bowl blend together the applesauce, vanilla powder, coconut crystals, lemon juice and zest.  Add to the dry ingredients, as well as the coconut oil, and hot water.  Bring together with a spatula and mix well.
  5. Once throughly mixed add in the fresh blueberries and fold in gently. Portion into loaf pans, top with a sprinkle of coconut crystals and place in the oven on the center rack.
  6. Bake for 15 minutes, rotate, and continue baking for an additional 15 minutes or until done.  The finished loaves will be golden and bounce back when pressure is gently applied to center.

Yield:

Makes 6-8 loaves depending on the pan that is used.

Notes:

Once cooled stored leftover loaves in an airtight container in refrigerator for up to 3 days.

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