vegan lemon loaf minimalist baker

I hate it when muffins/cakes are either too heavy due to the tons of butter, or too dry due to the butter substitutes. But this one I give 1 out of 5. We’re grateful for the feedback! I got the Clean Food cookbook for Christmas, and this is definitely one of the top recipes I want to try! Let cool for 5 minutes in the pan, then remove from tins and let cool completely on a cooling rack. Our FREE 49-Page Fan Favorites e-Book has 20 recipes we think you’ll LOVE! I used 10 oz. It’s not in the ingredients list…just with the pictures and instructions. Let me know if you try anything out. We will be having it every xmas and I know it has room for adaptations too :), So happy to hear that you all enjoyed the loaf! NOTE: Recipe retested and updated 07/11/19 to improve texture, flavor, and address muffins sticking to liners. Hi Jennifer, I’d say go with the brown lentils, as they’ll cook up to be more similar in texture and size to the green lentils the recipe calls for. Add your olive oil, lemon juice, roasted garlic + cashews, washed & dried basil, nutritional yeast, salt and pepper to your food processor/blender. It was a great addition to my Easter meal.

In a large bowl, add in the semolina and butter. Please let me know. The muffins had good height and were very moist. Thanks a lot! Good luck! 8. Very disappointing outcome. I just made these muffins and they came out fantastic! I used the eggs and gluten free blend but ended up with a very pourable batter, so I added about half a cup of extra flour, it was still thin but I didn’t want to mess it up. )…then again I did process 75% of the green lentils. No fancy mixers or time spent in the kitchen to make it- This lemon loaf MELTS in your mouth. So my hubby can enjoy the loaf just as much as me, a couple hours later. Only want a slight tang? Hi Ayshe, so sorry to hear that was your experience! That glaze looks so good I could eat it out of a bowl. Thank you. No need to worry, simply just leave it out. My son even liked and typically he hates ally food. The beauty of creating a lentil loaf (as opposed to a meatloaf) is that you can taste the mixture as you go without having to worry about the raw meat. :). I think that it tastes even better the next day after being left in the fridge overnight. I’ll make them again several times. Not sure if the skewer is clean enough? 2) Just pop in the microwave until it melts again! 1-bowl, 30-minute vegan meyer lemon poppy seed muffins with a 2-ingredient lemon glaze. Hi Angela! Vegan Pumpkin Rolls With Orange & Cinnamon, Easy Vegan Peanut Butter Chocolate Cupcakes, Use the step-by-step photos above as your, Use a wooden or metal skewer inserted in the middle of your cake to check if it's baked. My mom made this last night, as my family was having lamb chops and I am vegetarian. Press all of the lentil loaf mixture into the prepared loaf pan. Friends, vegan lemon bars (!!!) Would please advice me? So you need baking powder in spite of the self rising flour here? Hey Megan, Oh I’m happy you’re going to try it out! It’s amazing how much better homemade tends to be. Just to give it a better flavour.

I wasn’t sure if it would work or not! The lemon flavor is just perfect and it’s very moist. Good cookbook. These will be a nice treat for breakfast, more so than dessert in my opinion (they have that healthy, sweet-but-not-too-sweet-for-breakast quality about them). I’m teaching my 4 year old twins healthy eating habits, and it would be great to have a go to vegan meatloaf recipe.

It mixes the cooked strained lentils with all the other stuff and bakes it into a nice loaf.
It didn’t help. :). Beware though, it will be VERY lemony. We subbed chia seeds for the poppy seeds and they came out perfectly! Thanks! This loaf stays moist. So glad you loved it. Thanks! (sorry about the grey hairs…..) I am a caterer and I often need to make vegan and vegetarian food. Hey Natasha, I have froze this loaf in the past, but I can’t recall for the life of me which way I did it! I didn’t have applesauce for the glaze so was going to leave it out.

Preheat oven to 190°C (375°F). Fluffy, airy, moist and super easy vegan lemon loaf cafe. Made the recipe exactly as written, and it turned out great! In lieu of making a glaze, I sprinkled some turbinado sugar on the top of the muffins before putting them in the oven. Perfectly tart Oh jam might be really nice! i like anything lentil based…burgers, loaf, soup….whatever! This makes removing the loaf from the pan much easier when it’s time to cool it on the cooling rack. However, I’m also looking for the Cauliflower Carrot Mash recipe on your site, but not having any luck. Ok…these are hands down, THE best vegan muffins I have ever made!!! I used only 2 TBSP of coconut sugar and then per a Heidi Swanson lemon muffin recipe added 1/3 cup of raw millet, which sounds weird but tastes delicious and adds nice crunch along with the poppy seeds. Lol These muffins are delicious, maybe too delicious! Let the cake sit at room temperature for 2 hours to cool and absorb the syrup before serving. I added some almond milk (atleast a couple of tbsp) and that worked better. Because I think the muffins are perfect sans the frosting bit. . . Hope that helps! Thanks for the feedback :), if you didn’t think this could get much better, it can! This recipe is very adaptable. I know this is an old post so I am not sure if you will get this, but do you have any advice on a sub for the walnuts? I used a mixture of the juice of one meyer lemon, one juicing orange, and a little lemon juice from a bottle (I know, not good!)

This will be a recipe I keep on hand. As for cost, yes it is very expensive and I spend most of my money on food, but I cut back in other areas to offset the cost. I like this recipe. Do you think doubling the recipe will work? Hi Patty! the glaze, not so much. I only had brown sugar, so that’s what I used! My recipes are easy to make, affordable and always vegan. I speak from my own experience, not about the cuisine in general. And I’m so glad you figured out that processing the lentils is the trick. Thanks!!

My extended family is very meat-centric and I am not. Thanks. I forgot both the apple and bread crumbs and it still came out delicious!! Also, I added a bit of cumin (not too much since it’s powerful) … maybe 3/4 teaspoon – to add a little zip. Definitely going to be a staple! This will be my new “meatloaf” recipe.

-honey for maple syrup i love it so much!!! muffins were pretty yummy. I’ve just been in a yoga camp with the most amazing food ever!

I’m making these a day ahead, should I wait until the day of to glaze them? I’ve tried it in the past and it works great (no long bake or cool time either!). Spread the chopped walnuts onto the baking sheet. I had the same problem is Ayshe. I would like to try them without sugar, does anyone have suggestions as to what I could use? Beth Hornback | Eat Within Your Means says, I made these morning with my daughter – they are delicious!! I used maple syrup, coconut oil and regular lemons and they turned out great. If you like it smooth, go for it! We just picked up your cookbook today and I am excited to try your recipes. (Ore just kept in the fridge). Just made this for dinner yesterday…amazing. This sounds delicious and I’d like to try this! Beautiful! Do you have a recommendation for another kind of glaze? Caster sugar (superfine sugar) has the texture in between table sugar and confectioners’ sugar. I didn’t think this sounded very appealing when I first heard the name, but after reading through it, it sounds pretty good!

They are all set in the positive – what to do, not what to don’t. If you want to go that extra mile, tag us on Instagram or share your photo of the recipe on Pinterest. baking powder), using just whole wheat for the flour, forging the glaze, and replacing the sugar and agave with 1/2 cup Stevia in the Raw.

Thanks so much Angie for your hard work! I’m 40 weeks pregnant (due today) and this was perfect today and also freezing for after baby is born. Thanks so much for the great recipe! The second part with the pictures mentions it but the recipe above does not.

Ayshe. They’re, Tender Natalie. Depending on where in the world you’re best, nutritional yeast (or nooch) can be hard to get and nutritional yeast replacements practically don’t exist. I do think a blog reader mentioned in the comments that red lentils worked, but I can’t really comment beyond that. I made these this morning and they were amazing! Added blueberries as well. Made these yesterday and they turned out great! Thank you! That’s always helpful for other readers. Another recipe I’ll have to try. Would love for you to leave a comment and rating below. We even got our dad’s seal of approval, and when we told him these babies were allllll vegan and organic, he stopped mid-bite! I don’t think my lemons were Meyer lemons, but it tastes delish! Definitely a keeper! Do you think it would make a difference using red lentils? Just made these as mini muffins with regular lemons and Pamela’s GF flour (the kind with guar gum) instead of wheat flour. Patience is virtue! If you don't have a super powerful blender or food processor. I can’t wait to try the cocoa crunch almond butter banana bites.

Looks fabulous! These would be perfect for brunch!

Notify me of followup comments via e-mail. :). Will definitely make these again (: I substituted an additional 1/4 cup of maple syrup for the sugar, and did 1/4 cup of unsweetened applesauce for the oil to make them oil-free and refined-sugar free. The review was unanimous. It has a slight custard cake-like consistency and texture. Made this tonight for dinner. Then they stuck! Thanks for posting! Or does the lemon juice have a specific purpose other than flavor? They are so fluffy, flavourful and absolutely delicious.

Bad, I know. I am going to try it as well for Thanksgiving :). Hello, Can I substitute almond meal with almond flour instead? I grilled some today for a sandwich. Let us know if you try it! The accuracy of this information is not guaranteed. Slowly pour your wet mixture over your dry mixture and mix until smooth. Your recipes are thorough and easy to follow! This looks amazing! It was perfect! So far two for two..this and the taco salad ;) Like I mentioned above, you can make your pesto super smooth if you just keep blending. This is going in my “EAT IT NOWWW” folder :D Yes! xo. We haven’t tested them in a larger muffin tin. I rarely throw anything out (unless it is burned or not edible…) and often my flops are still decent so others eat them. It does sound like it may have needed more dry ingredients. I also kept out the extra 1/3 cup sugar and they were totally fine.

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