Rhubarb-Lemon-Loaf

Name: Rhubarb-Lemon-Loaf
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: European, British
Ingredients: 200g (vegan) yoghurt; 100ml sparkling water; 80g coconut sugar; juice and zest 1 lemon; 100 vegan melted butter; 300g flour; 1 tsp baking powder; 1 tsp baking soda; 1 tbsp apple cider vinegar; 150g chopped rhubarb

2 steps

Prep:15minCook:40min

Probably one of the best vegan lemon loafs I ever had! In my opinion, this even beats Starbucks but don't tell them.

Updated at: Thu, 17 Aug 2023 11:36:23 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories246.6 kcal (12%)

Total Fat10.7 g (15%)

Carbs33.9 g (13%)

Sugars9.4 g (10%)

Protein3.8 g (8%)

Sodium133.9 mg (7%)

Fiber1.2 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

10 servings

200gvegan yoghurt

100mlsparkling water

300gflour

1 tspbaking powder

1 tspbaking soda

1 Tbspapple cider vinegar

150grhubarb

chopped

Instructions

Step 1

Mix yoghurt, water, juice and zest of one lemon, erythrit and melted butter in a bowl. Add flour, baking soda and baking powder.

Step 2

Mix just until no clumps are remaining (don't overmix!). Stir in the apple cider vinegar. Cut the rhubarb in pieces and gently mix it under. Fill in a 25cm baking tin lined with parchment paper and bake at 180°C /360°F for about 40 minutes.

Notes

1 liked

0 disliked

There are no notes yet. Be the first to share your experience!