Blueberry lemon oat bread
Over the last few months I've been baking a lot, since I finally have an oven (yay!). For the last few years I've been leading a mostly plant based diet, with exceptions here and there. At home, I keep some staple supplies on hand and started experimenting with using them as baking ingredients. Some things I always have are chia seeds, applesauce, oats, and honey. I've used these base ingredients to make breakfast bars, pancakes and now bread! Enough backstory, on to the good stuff.
I decided to make this bread for the first time one week ago, so I could use a huge lemon that I was given. I loooooove the combination of sweet and sour, so thought how can I use this lemon in a more delicious way than drinking lemon water? In my mind, I immediately paired it with blueberry. I was a bit nervous to make 'bread' since that always seems so involved and lengthy in recipes. I found a few recipes online but none of them used all the exact ingredients I wanted to. So, I hashed it together piece by piece. This is almost 100% vegan, minus the honey which you can easily substitute!
2 cups of oat flour
2 chia eggs (1 'egg'= 1 tbsp chia seeds + 2 tbsp water)
1/2 cup honey
1/4 cup coconut oil
1/4 cup applesauce
1/4-1/3 cup lemon juice (to taste)
1/2 cup almond milk
1 cup blueberries
pinch of salt
handful of chopped walnuts
1. Grease a bread pan with a tiny bit of coconut oil (I used an oven-safe rectangular glass lunch box), and pre-heat the oven to about 350°.
2. Combine the oat flour, salt, lemon rind and walnuts together in a bowl. For my oat flour, I like to grind it fresh and leave bits of rolled oats in to give it texture.
3. Separately, mix the coconut oil, honey, chia egg, lemon juice and almond milk. For the chia egg, combine the seeds and water in a dish and let sit until it forms a gel-like consistency.
4. Combine the wet and dry ingredients, and finish by folding in the blueberries (I use frozen) and walnuts. You can sprinkle a few chopped walnuts on top for extra crunch!
5. Add everything into the bread pan, and bake for 50-60 minutes. Let it cool for a good 30 minutes, then slice away!