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I remember reading Griffin & Sabine SO VIVIDLY - opening all the little envelopes on those beautiful page, and it was just so very magical. Any time I can grab a small envelope die, I do it for that reason.
I hope you have a great week lined up!
I have a yumtastic recipe for you today! Whenever I can find local lemons, I buy as many as I can because they are not waxed, and I zest them and freeze the zest - I won't zest a grocery store lemon or lime - too much gross stuff on them. So Farmhouse had a bunch of Meyer lemons and I bought a TON and zested and juiced them all. Normally before I freeze the juice and zest I will make lemon bars, but an Irish woman I follow on TikTok caught my eye with a lemon recipe I thought I'd try and boy am I glad I did. The texture of it is amazing - it has a very tender, cake feeling - not that denseness you get with banana bread. I'm not sure if that's because it's part almond flour? I also got some vegan powdered sugar to make the lemony glaze with. I HATE powdered sugar - it tastes like death to me, and I think it's because it's made with bone char. I hate jello and non-vegan marshmallows for the same reason - they smell and taste like roadkill to me. And after I posted about this on Facebook, I found out that most of my friends didn't know about bone char in sugar either, so there you go. There are lots of vegan brands of regular sugar - just google them. The one I used is this one - I get it on Instacart, but it's in lots of places.
Polly Pocketsy Lemon Bread
Made dairy free & translated into weights/measures from this TikTok recipe
Beat until creamy:
- 175 g butter (Miyoko’s)
- 175 g white sugar
- 2 TBS fresh lemon zest
Beat in one at a time:
Mix:
- 115 g self-rising flour ( or flour + 1.5 tsp. Baking powder + ¼ tsp. salt)
- 75 g almond flour
Add the drys to the wets with 3 TBS fresh lemon juice and mix gently.
Bake in a greased & lined loaf pan for 35-40 at 320. (Mine went more like an hour @325) Mix lemon juice & vegan powdered sugar to make a glaze and glaze while hot. Rest & serve.
*Notes - either the Miyoko’s or my smallish eggs made the appearance of the batter dryer than in her video - if it’s your first time cooking with Miyoko’s vegan European style butter, you have to realize that it’s either a solid or a liquid :) so some batter will *seem* dryer in the creaming stage but are just fine while baking so don’t worry.
Loveyameanitmakethelemonbreadbye.
My mouth is watering just watching that TikTok video! I may have to try this recipe. And EWWW. I had no idea about the bone char. Who comes up with these ideas? "I know what will make powdered sugar better... let's add some bone char!" Blech.
ReplyDeleteLydia, I love this page! I have all the Nick Bantock books, and I also collected his inks and am planning to do an art project display board ala Tim Holtz with the tops ot the ink pads, which I saved. Thank you for doing mixed media. I am very interested in this process.
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