Pickled Lemon Spelt Bread |
Topped with a Pickled Lemon Glaze |
In this recipe I used spelt flour. You could use gluten free flours, and have great success also. WonderFlour would work great. Traditionally lemon bread is yellow and lighter in color. Using whole grains makes it darker, but does not change the delightful texture, and it gives it a richer flavor. The way I always judge if I succeed with a new recipe, is how fast it is eaten up. If it goes fast I know I did the right thing. If it sets on the counter for hours and hours, I know I have done something wrong. This bread disappeared very quickly. It is easy to make, and other than the sugar glaze, it is a healthy choice for a dessert or snack.
Looks good enough to eat. It is~ believe me. |
Spelt Pickled Lemon Bread
3.5 cups fresh ground spelt flour
2 cups organic sugar or 1.5 cups Xagave
1 tablespoon baking powder
1 teaspoon salt
4 large eggs
1 can evaporated canned milk Hold back 1/4 cup for glaze
2/3 cups vegetable oil or coconut oil
4 sections Pickled Lemons
2 teaspoons vanilla
In large bowl place dry ingredients and mix well. In a blender add eggs, milk, oil, vanilla, and lemons.
Blend well. Add to dry ingredients and mix well. Place in 2 large sprayed loaf pans and bake in a 350 degree oven for 45 to 50 minutes. Remove from oven and place on rack and let cool before glazing.
Glaze
1/4 cup evaporated canned milk
2 teaspoons vanilla
1 pickled lemon
3 generous cups of powdered sugar
2 tablespoons coconut oil
Place lemon, milk, vanilla, and coconut oil in a Blender. Mix until lemon is smooth. Add sugar and blend until glaze is smooth. Place breads on a rack and glaze. Enjoy!
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