Thrive92017

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Full-fat canned coconut milk is the best

way to make desserts creamy and thick,

from mousse to fudge to ice cream.

There are a bunch of different vegan egg

alternatives, but I like using flax eggs and

mashed bananas the best. With flax eggs,

you’re getting Omega-3 fatty acids, and

with bananas you’re getting sweetness

so you can use less sugar.

Vegan

Baking Hacks

In a large bowl, whisk the softened butter

using an electric mixer. Add in the sugar

through the vanilla and beat just until well

incorporated.

Switch to a whisk and add the flax eggs to

the wet mixture.

Gradually incorporate the dry ingredients

into the wet mixture, whisking to combine.

If the mixture gets too heavy to whisk,

switch to a wooden spoon.

Fold in the mashed banana and cranberries.

Transfer mixture to the prepared loaf

pan. Bake in the oven for approximately

35-40 minutes. Bread will be done when

a toothpick inserted in the center comes

out clean.

Let cool on a wire rack for 20 minutes

before removing from pan.

ingRedients

¾ cup spelt flour

1 cup all-purpose flour

1 tsp baking powder

½ tsp baking soda

½ tsp sea salt

¼ cup Earth Balance vegan butter,

softened

½ cup organic sugar

1½ heaping tbsp lemon zest

½ cup almond milk mixed with

1 tsp lemon juice

2½ tbsp lemon juice

1 tsp vanilla extract

2 flax eggs

1 ripe banana, mashed

1½ cups fresh or defrosted frozen

cranberries

method

Preheat oven to 350°F/175°C. Line a

standard 9×5 loaf pan with parchment

paper or grease. Flour the pan.

Combine the dry ingredients (flours

through salt) in a medium bowl and

mix well.

Cranberry

Lemon Loaf

Nisha Vora