How long does blueberry lemon spelt loaf [vegan] take to bake?

Baking time is typically 30-45 minutes depending on size and oven.

Can I make blueberry lemon spelt loaf [vegan] without a mixer?

Yes, you can mix by hand, though a mixer saves time and effort.

Is blueberry lemon spelt loaf [vegan] soy-free?

This recipe contains soy. For a soy-free version, use tamari or coconut aminos instead.

Why is blueberry lemon spelt loaf [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does blueberry lemon spelt loaf [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

1.1K Views 10 years ago

Blueberry Lemon Spelt Loaf
[Vegan]

LH By: Laura Hemmington

Author Bio

Delicious, yet simple whole foods recipes that will make you feel like a pro chef. Laura Hemmington writes... Read More

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Spelt

Blueberry Lemon Spelt Loaf [Vegan]

Dairy Free

This is a fruit bread with a difference! This spelt loaf is brimming with fresh berries, lemon, and herbs; making it the perfect versatile bake for breakfast, lunch or a teatime treat! You can enjoy it multiple ways: fresh out of the oven, as a sandwich bread, or toasted with... Read More

Ingredients You Need for Blueberry Lemon Spelt Loaf [Vegan]

For the Dry Ingredients:

2 cups spelt flour
2 teaspoons baking powder
Pinch of good salt
1 tablespoon poppy seeds
1 tablespoon fresh rosemary leaves, chopped
Zest of 1 unwaxed/organic lemon
1/2 cup fresh blueberries

For the Wet Ingredients:

7.1 ounces unsweetened soy milk
1 tablespoon lemon juice
2 tablespoons olive oil
1/2 a banana, mashed

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How to Prepare Blueberry Lemon Spelt Loaf [Vegan]

Heat the oven to 350°F.
Combine the soy milk and lemon juice in a jug and put to one side.
Sift the spelt flour into a large mixing bowl and stir in the baking powder, salt, poppy seeds, rosemary, lemon zest, and blueberries. Be careful not to squash the berries.
Using a fork, whisk together the soy milk, lemon juice, olive oil, and mashed banana in a bowl, until you have a smooth mixture.
Make a well in the middle of your flour mix and gently stir in the wet ingredients until all is combined.
Pour into a parchment-lined or lightly oiled loaf tin and tap gently on a work surface to even out the mixture.
Place on a middle shelf and cook for about 50 minutes, or until a skewer comes out clean.
Once cooked, leave to cool in the tin and then turn out onto a wire rack. It will keep in the fridge for up to a week (or for longer, sliced, in the freezer).

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