Lemon Tea Bread always makes an appearance in my oven this time of year. I make lots of it to give away. With the addition of blueberries and pecans, it is my version of fruitcake. On rare occasions, when I still have huckleberries in the freezer from my August harvest, the bread is studded with those purple jewels. The bread bursts with lemon and berry, a sweet/tart delight.
Converting my old recipe to gluten and dairy free took a little experimenting. I have tweaked the flour blend a few times, and am happy with this one. The butter in the original recipe was first substituted with canola oil, which resulted in a good texture, but lacked in the buttery flavor. I tried coconut oil. The coconut flavor, although quite delicious in most cases, just created a little too much depth in flavors. I still wanted the butter flavor. Earth Balance to the rescue! I am so excited about using Earth Balance Buttery Sticks in baking. They really are an amazing way to get the flavor and baking properties of butter without the dreaded lactose.
GF/CF Lemon Blueberry Tea Bread
from: giddyupglutenfree, dorothy allard 2009
3/4 cup almond milk or coconut milk
3 large eggs
1 cup sugar
1/2 cup Earth Balance Vegan Buttery Stick (one cube), melted
2 tbsp grated lemon peel
2/3 cup sorghum flour
1/2 cup almond flour
1/2 cup cornstarch or potato starch
1/3 cup millet flour
2 tsp baking powder
1/2 tsp cream of tarter
1 tsp xanthan gum
1 tsp salt
1 cup chopped pecans
1 cup fresh or frozen blueberries
1/3 cup sugar
4 tbsp fresh lemon juice
Preheat oven to 350º.
1. In a large mixing bowl, combine eggs, milk, sugar, melted buttery stick, and lemon peel. Whisk until well blended.
2. In another mixing bowl, sift together the dry ingredients. Add to the wet ingredients, beat until just moistened and all the flour is mixed in. Fold in the pecans and blueberries. Pour batter into four buttered small loaf pans. Bake 40 - 45 minutes or until toothpick comes out clean. Place hot pan on cooling rack.
3. As the bread is baking, mix the glaze in a small bowl, stirring to dissolve the sugar. As soon as the bread is out of the oven and on the cooling rack, spoon the glaze over the loaves, still in the baking pan. (this is messy because the glaze will spill over the edges. Put wax paper down under the cooling rack for easy clean-up. It helps to run a knife around the inside edges of the pan before you spoon the glaze so the glaze can find its way inside the pan instead of outside.)
Let the loaves cool for about 15 minutes in the pan so they can soak up the glaze, then take them out to cool on the wire rack.