Another Meyer lemon recipe! For this loaf, I adapted my lemon poppy seed muffin recipe. Admittedly, the batter is a teensy bit too much for my loaf pan but it still works. I used chia seeds instead of poppy seeds because I thought that was pretty clever twist (even though they are white and you can’t really see them) and a great way to get chia seeds into the rotation. If you don’t have Meyer lemons, use regular lemons but it will definitely be a bit tangier! This loaf is moist, sweet and delicious.
Wet Ingredients
2 tablespoons white (or black) chia seeds
1 cup homemade cashew milk* + up to 1/4cup more
1/4 cup Meyer lemon juice
1/2 cup sunflower oil
1 teaspoon vanilla extract
Dry Ingredients
2 cups all purpose flour
1 cup vegan sugar (I use beet sugar)
1 tablespoon lemon zest, about the zest of 2 or 3 lemons
1 1/4 teaspoon baking soda
1/2 teaspoon salt
* To make homemade cashew milk, toss 1 cup into the Vitamix with 2 1/2 cups filtered water. Blend until smooth. If you don’t have a Vitamix, soak the cashews for 4 hours or overnight. Drain and use new water.
Preheat the oven to 350 and prepare a loaf pan.
Place the chia seeds in a bowl and add 1 cup of cashew milk. Let sit for 10 minutes so that the chia seeds can absorb some of the milk and puff up. Add the lemon juice, oil and vanilla and stir well.
In another bowl, combine the flour, sugar, zest, baking soda and salt. Add the wet ingredients and mix well. The dough will be sticky. If too sticky, add 2 tablespoons of cashew milk and mix. If necessary, add the rest and mix until combined.
Turn the dough out into the loaf pan and bake for 75 minutes or until a toothpick comes out dry. Let cool completley. Slice and enjoy!
