Elderberry season is in full swing and I’ve been sneaking and swapping elderberries into so many recipes. Recently I’ve been craving some lemon poppy seed muffins and I had the idea to add in some elderberries- a sort of crossover between blueberry muffins and lemon poppy seed. 🍋🫐
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Vegan Lemon & Elderberry Bread Recipe
Servings: 8-10 slices
Prep Time: 15 minutes
Cook Time: 45-50 minutes
Total Time: 70-75 minutes
Ingredients:
Dry Ingredients:
2 cups of flour
3 tablespoons poppy seeds
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
Wet Ingredients:
⅓ cup maple syrup (or agave nectar)
1 cup rice milk (any non-dairy milk works!)
¼ cup colza oil
½ lemon juice
3 oz. elderberries (can swap for blueberries if that's easier!)
Instructions:
Preheat Oven: Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt until well combined.
Mix Wet Ingredients: In a separate bowl, combine the maple syrup, rice milk, canola oil, and lemon juice. Whisk until smooth.
Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
Fold in Berries: Gently fold in the elderberries (or blueberries) until evenly distributed.
Pour into Pan: Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake: Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Remove from the oven and let the bread cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Serve: Slice and enjoy your Vegan Lemon & Elderberry Bread! It pairs wonderfully with tea or as a light snack.
Enjoy this bread warm and fresh out of the oven and save whatever's left as a yummy breakfast for days to come!
Nutritional Facts (estimated per serving):
Calories: 150-180
Total Fat: 6-8 g
Saturated Fat: 0.5 g
Carbohydrates: 25-30 g
Dietary Fiber: 1-2 g
Sugars: 5-7 g
Protein: 2-3 g
Sodium: 150-200 mg
If you try this lemon & elderberry bread recipe, like, comment, or post a photo below. 🤗 You can also tag us on social @VeginnerCooking and we will repost!📸
Thank you Peyton Chipman for this delicious recipe! Interested in becoming a blog contributor at Veginner Cooking? Contact us!
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