Elderberry season is in full swing and I’ve been sneaking and swapping elderberries into so many recipes. Recently I’ve been craving some lemon poppy seed muffins and I had the idea to add in some elderberries- a sort of crossover between blueberry muffins and lemon poppy seed. 🍋🫐
2 cups of flour
3 tablespoons poppy seeds
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
⅓ cup maple syrup (or agave nectar)
1 cup rice milk (any non-dairy milk works!)
¼ cup colza oil
½ lemon juice
3 oz. elderberries (can swap for blueberries if that's easier!)
Vegan Lemon & Elderberry Bread Recipe:
Preheat your oven to 375 F.
Combine all the dry ingredients in a large mixing bowl.
Combine all wet ingredients in a large mixing bowl. Don’t yet add in the elderberries, these will be the last ingredient to add in!
Gently pour the wet ingredients into the bowl with the dry ingredients, mixing as you pour. It may be easier to add a bit and mix, and then add in more. You want to make sure everything is well mixed together and there aren’t any chunks of flour.
Now you pour in the elderberries! Gently turn the mixture so that the berries are evenly distributed, but you don’t break them. Although, it’s no problem if a few pop while you’re stirring.
Grease a baking pan with oil, vegan butter, or non-stick spray. Pour in the batter evenly.
Cook for 20 minutes at 375 F, then lower to 200 F for 45 minutes.
Enjoy this bread warm and fresh out of the oven and save whatever's left as a yummy breakfast for days to come!
If you try this lemon & elderberry bread recipe, like, comment, or post a photo below. 🤗 The 1st person to post a pic will get a free gift from our shop.✨ You can also tag us on social @VeginnerCooking and we will repost!📸
Thank you Peyton Chipman for this delicious recipe! Interested in becoming a blog contributor at Veginner Cooking? Contact us!