This is a dairy free, high fibre bread. Packed with good nutrition, this recipe uses flax seeds which may lower cholesterol, are rich in essential omega 3 fatty oils, may help to reduce blood pressure and other heart related diseases.
Preparation Time: 10 minutes Cooking Time: 55 minutes
Ingredients:
1 tablespoon vegetable oil – to line loaf tin
60ml fresh lemon juice ( approx. 2 lemons)
60ml rapeseed oil
150g brown sugar
1 teaspoon vanilla
180ml soya milk
30g ground flaxseed
200g plain flour
2 teaspoons baking powder
½ teaspoon bicarbonate soda
100g fresh blueberries
Method
Preheat oven to 180 C/ 350ºF/ Gas mark 4.
Grease and line a 2kg loaf tin with baking parchment paper.
In a medium mixing bowl, stir the lemon juice, oil, sugar, vanilla, and soya milk with a whisk.
Add the flaxseed.
Sift in the flour, baking powder and bicarbonate soda.
Stir well and add the blueberries.
Mix gently and transfer to the prepared loaf tin.
Bake for 45 to 55 minutes.
Let cool before slicing.
