Did you ever experience the overwhelming feeling of change? The immense speed and relentlessness? Mixed feelings of fear, pleasant anticipation & excitement? So much is about to change in my life and every time something new begins one senses that another door closes. In this case it will be the door to my new home that opens and a whole new chapter in my life will begin. So change – it is constantly happening all the time, but when a big shift is coming I myself rather try to hide so that it won’t affect me. I am definitely not the one to jump in at the deep end, but change could also bring something good. I will grow, learn and eventually accept that nothing will stay the same.
So to turn my whole life completely upside down I continued changing some other things too. Breaking some old habits, cutting my hair, eating lemon cake for breakfast, learning a new yoga pose. And starting to see that sometimes change is good. Yes uncertain & thrilling but important!
The lemon bread is all plant based and a qualified breakfast or snack dish. It’s juicy, lemony and rich. Without the topping it acts as a sweet bread and tastes good with a savory topping like avocado. And with the icing on top it is the perfect piece of cake. Try it out both ways. Change up the experience of eating lemon cake. Sweet or hearty.
Thought of the day: ‘If there is no struggle, there is no progress.’
– Frederick Douglass –
2 cups Oat flour
2 cups Almond flour
1 cup Rice flour ( Spelt would work too)
1 tsp Salt
2 Tbsp Baking powder
4 Lemons, zest
1 cup Maple syrup
1/2 cup Coconut oil
3 Tbsp ground Flax seeds + 6 Tbsp Water
1/2 cup water
4 Lemons, juice
+ 1 Lemon, zest+juice
3/4 cup Coconut sugar ( powdered)
Mix the flax seeds with the water and stir for at least 1 minute. Set aside.
Grind the oats and almonds separately in a food processor until they turn into fine flour. Put the flours in a large mixing bowl, add in the salt, powder and lemon zest.
Melt the coconut oil in a bowl over a pot with hot water, let it cool down a bit and add the rest of the liquid ingredients. + the flax egg gel.
Mix the dry with the liquid. If it is not slushy enough, feel free to add more water or lemon juice.
Bake for 40 minutes at 175° c.
Let it cool down for 5 minutes, grind the sugar in a coffee grinder or a good food processor. Mix with the lemon juice+zest to get a icing sugar. Spread it on top of the bread cake.