Thursday, February 13, 2014

Vegan Blueberry Lemon Poppy Seed Bread

When I was 10, my friend's babysitter took us blueberry picking at a nearby farm. 
We didn't really care about the blueberries, we were just looking for some fun. 
My friend's babysitter left us alone for 5 minutes thinking that she could trust two 10 year old girls, but she was wrong. As soon as she was out of sight, we decided to have a "blueberry war". Each person got 30 seconds to collect as many blueberries as possible, and then the fight started.
We chased each other and threw handfuls of blueberries at one another until there weren't any left our baskets. During our fight, one of the employees on the farm heard us laughing and yelling and came to see what was going on.
He yelled at us to stop and asked us where our parents were. As soon as he started yelling, my friend's babysitter returned. She apologized many times, but the man still seemed upset, so we left.
We spent the rest of the day preparing to be grounded by our parents.
When my mom came to pick me up, the babysitter answered the door. I knew my life was over. 
I thought I'd never see my friend again. I got into the car, waiting for my mom to say something, and finally, she did. She asked "Do you want to get some pizza for dinner?" 
The babysitter never ratted us out. Thinking back on it, I can't believe I was so immature. What a waste of good fruit. This vegan blueberry lemon poppy seed loaf reminded me of that hot summer day when I almost got in trouble.
  • 2 cups whole wheat pastry flour 
  • 1 tsp baking soda 
  • 2 tsp baking powder
  • pinch of salt
  • 3/4 cup almond milk
  • 1 tsp vanilla 
  • 2 tbsp ground flax seeds
  • 1 tbsp chia seeds
  • 1 cup maple syrup 
  • juice of 1 lemon
  • zest from 1 lemon
  • 1/2 cup melted coconut oil 
  • 2 tbsp poppy seeds 
  • 1 pint blueberries
Preheat your oven to 350 degrees. In a large bowl combine the whole wheat pastry flour, baking soda, baking powder, and salt. In another bowl, combine the almond milk, ground flax seeds, chia seeds, lemon juice, lemon zest, maple syrup, and vanilla. Pour the melted coconut oil in last, and then combine with the dry ingredients. Once the batter starts to form, gently fold in the blueberries and poppy seeds. Pour into loaf pan or muffin tins. Bake for 20-30 minutes until a toothpick comes out clean. Enjoy! 

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