My daughter just returned home from a summer program and as usual, even though we were assured that they would provide vegan options in the dining hall, they left much to be desired. They put cheese on the vegan burgers, honey in the sweet and sour tofu, and while it is vegan, it is still disturbing to me – high fructose corn syrup in the rice. Yuck! So, needless to say, she ate most of her meals off campus. Her favorite vegan find was a blueberry tea bread at Blue State Coffee. She raved about it and asked me to try to make it as soon as she got home. This is what I came up with. Although she said it was not exactly like Blue State’s, I was so thrilled that she really liked it and said she wants me to make it all the time. I will be more than happy to do so as it is very easy to make and also quite healthy. To make it even healthier, you can certainly use all whole wheat pastry flour (the end product will just be more dense) and omit the sugar topping (which will not change the taste at all but just leave out the tiny crunch). I am grateful to Blue State for their vegan options and for helping me to find another quick breakfast for those very early school day mornings. I plan to bake a bunch of loaves, slice them, and freeze them, so they will be ready all the time for either defrosting the night before or a quick 10 seconds in the microwave that morning! Yum!
- 1 cup whole wheat pastry flour
- 3/4 cup all-purpose flour
- 2 t baking powder
- 3/4 t salt
- 2 T ground flax seed mixed with 5 T water
- 1/4 c plus 2 T non-dairy milk
- 2/3 cup maple syrup
- 3 T coconut oil
- 2 t vanilla
- 2 cups frozen blueberries
- 1 T sugar
Preheat oven to 400 degrees.
Lightly grease a loaf pan.
Place first 9 ingredients in a large bowl and mix well.
Fold in blueberries.
Spoon into pan and smooth the top.
Sprinkle with sugar.