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Gluten free Vegan Lemon Blueberry Bread with Poppyseeds

Prep Time 10 minutes
Cook Time 55 minutes

Ingredients
  

  • 1 1/2 cup GF self raising flour
  • 1/2 cup Gf flour blend
  • 3/4 cup sugar or sweetener of choice
  • 2 tbsp poppyseeds 
  • 1 Zest of 1 lemon
  • 1 juice of 1 lemon
  • 2 flax egg (2 tbsp of flaxmeal + 6 tbsp of water) 
  • 1 cup non-dairy milk
  • 1/2 cup melted vegan butter or melted coconut oil
  • 1 tsp vanilla essence 
  • 1 cup blueberries - fresh or frozen

Instructions
 

  • Preheat your oven to 180 degrees Celsius.
  • Line a loaf tin with baking paper or grease it with coconut oil.
  • In a bowl mix the dry ingredients together. 
  • In a separate bowl whisk together the flax egg ingredients then add the melted vegan butter, non dairy milk, lemon juice, lemon zest, vanilla and combine well with a whisk. 
  • Pour into the dry ingredients and combine gently with a spatula. 
  • Add in the blueberries and fold them gently in the dough with the spatula. Do not overmix. 
  • Pour in your loaf tin and cook for 55 minutes at 180 degrees Celsius.