Sandy Lemon Polka-Dotted Loaf (vegan, gluten free)


Inspiration: the arrival of Spring (when I baked this)!

Adjectives: sandy, chewy, soft, citrus, light

Good companions: black tea


2 cups GF flour
1 cup raw sugar
1 tsp baking soda
2 large lemons (juice and rind)
Some type of citrus juice (ideally lemon)
1/4 cup vegetable oil
1 tsp white/rice vinegar
1 tsp vanilla
1/2 cup dried cranberries
1/2 cup carob chips.
  1. Preheat oven to 350F. Grease or line a baking pan of your choice (8×8 is ideal).
  2. Mix floursugar and baking soda in a medium mixing bowl.
  3. Grate lemon rinds. Then, cut lemons in halves and juice into a measuring cup.
  4. Add extra citrus juice into the measuring cup to make 1 cup of liquid.
  5. Add the lemon juice mix, lemon zest, oilvanilla and vinegar into the mixing bowl. Mix thoroughly but do not overmix.
  6. Fold in dried cranberries and carob chips.
  7. Pour batter into your pan and bake for 30 minutes or until the toothpick test passes.



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