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Tuesday, September 22, 2015

Luscious Lemon Loaf


If I had to chose favorites when it comes to baked good flavours, lemon would be right up there.  Normally the rest of the family isn't so smitten with it, but this recipe is a crowd pleaser even with them. 

No one will believe its grain-free, sugar-free and vegan...and you don't even have to tell them.  It can be our little secret!!

Luscious Lemon Loaf

1 ripe plantain, peeled
2 flax eggs (2 tbsp. flax + 6 tbsp. hot water)
Juice and zest of 1 lemon
2 tsp pure lemon extract
1 scoop vegan vanilla protein powder, stevia sweetened
2 tsp pure stevia powder, or 1/2 cup baking stevia
1/2 tsp baking soda
2 tsp konjac powder

Puree everything in food processor until smooth.  Scrape batter into 2 mini loaf pans lined with parchment paper (or 8 parchment lined muffin cups).  Bake at 350F for about 20-22 minutes, or until set in the middle.  Timing will be less for muffins.  Cool and ice, if desired.

Lemon cream cheese frosting

3 tbsp. cream cheese (vegan or regular)
1 tsp pure lemon extract
2 tsp water
Powdered erythritol

Stir together frosting ingredients in a small bowl.  Add more erythritol and/or water, as needed to get a thick frosting.  Ice loaves/muffins.  Keep refrigerated for up to 5 days.  If freezing, ice after defrosting.

This has been shared with Urban Naturale's Plant-Based Pot-Luck Party and Vegetarian Mamma's Gluten-Free Friday.