Eosinophilic Esophagitis Friendly Vegan Lemon Loaf
Total time1 hr 30 min
Prep time15 min
Cook time55 min
4.9(27)
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Learn more →Ingredients
10 servings
For the loaf
- 1 tbsp ground flaxseed
- 3 tbsp water
- 1 cup unsweetened plant-based milk
- 1 tbsp apple cider vinegar
- ½ cup vegan butter, melted and cooled
- ¾ cup organic cane sugar
- ¼ cup fresh lemon juice (from about 2 lemons)
- 2 tbsp lemon zest (from about 2 lemons)
- 1 tsp vanilla extract
- 2 cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
For the glaze
- 1 cup powdered sugar, sifted
- 2–3 tbsp fresh lemon juice
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with a strip of parchment paper that overhangs the two long sides, so you can lift the loaf out cleanly.
- 2
In a small bowl, stir together the ground flaxseed and 3 tbsp water. Set aside for 5 minutes until the mixture thickens to a gel.
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