Tart & Tasty | Lemon & Rhubarb are Springtime Essentials

tartandtasty

Spring is here!  It’s my favourite season on the calendar. I adore the freshness of it all, the energy of the green life that begins to poke out from the dreary leftover grey floor of cold months past. The air is filled with the sweet scent of new beginnings, and everything in nature just breeds vitality and life. Tart citrus tastes and aromas do the same for me. Lemon loaf was always a springtime essential when I was growing up, and the addition of Mom’s garden-grown rhubarb made the tasty treat even more treasured. Here, I created a gluten-free version of this fresh favourite, with just enough lemony zip and sour sweetness to please any company over for tea.  And it is super-duper moist to boot!

 

Lemon Rubarb-Goji Berry Loaf (Gluten-Free with a vegan option)

Ingredients

2 Tbsp ground flaxseed mixed with 6 Tbsp of water

Zest of one lemon
¾ cup fresh lemon juice
½ cup coconut oil, melted

¼ cup natural unsweetened applesauce
2/3 cup kefir or fermented almond milk*

2 cups gluten-free all-purpose flour

¾ cup sweetener (coconut, cane sugar, sucanat)
1 tsp baking powder
1 tsp fresh ground ginger
½ tsp salt
1 cup fresh or frozen rhubarb

2 Tbsp goji berries

Directions

1. Preheat oven to 350°F.

2. In the bottom of a large bowl, mix the flax and water. Let sit 5 minutes until it becomes slightly gelatinous. Add in the lemon juice and zest, cocnut oil, applesauce and milk. Whisk to combine.

3. In a separate bowl, combine flour, sweetener, baking powder, ginger, and salt.

4. Add the wet ingredients to the dry ingredients and stir until just mixed. Fold in the rhubarb and goji berries.

5. Transfer into the prepared pan. Bake for about an hour or until an inserted toothpick comes out almost clean. Cool on a wire rack for 10 minutes before removing the bread from the pan. Allow to cool completely on the wire rack.

 

*To ferment almond milk:  leave all-natural almond milk out on the counter in a mason jar covered with a tea towel for 3 to 4 hours, tasting for sourness at the 3 hour mark, up until 10 hours. Once it tastes tart, cap the jar, leave 30 minutes more, and then store in the refrigerator.

Leave a Reply

*

This site uses Akismet to reduce spam. Learn how your comment data is processed.