Start your morning with a burst of citrusy goodness with this Lemon Crumble Breakfast Loaf! This vegan treat combines the hearty textures of plain and spelt flours with the refreshing tang of lemon, balanced beautifully with a crunchy oat crumble topping. It's an ideal recipe for those participating in Veganuary or anyone looking to incorporate more plant-based options into their breakfast routine.
Why You'll Love This
This breakfast loaf is the perfect blend of sweet and tart, making it a delightful alternative to traditional breakfast pastries. The lemon zest and juice infuse the loaf with vibrant flavor, while the coconut yogurt keeps it moist and tender. The crumble topping adds a delicious contrast with its buttery crunch, offering a satisfying finish with each bite. It's a simple yet indulgent way to satisfy your sweet tooth while adhering to a vegan diet.
Perfect Occasion
This Lemon Crumble Breakfast Loaf is perfect for leisurely weekend breakfasts, brunch gatherings, or as a sweet treat to enjoy with your morning coffee. It's also a wonderful choice for bake sales or casual get-togethers. Serve it as a special treat during Veganuary events to delight both vegan and non-vegan guests alike.
Decoration Tips
For an added touch of elegance, you can drizzle a simple lemon glaze over the top once the loaf has cooled. To make the glaze, mix powdered sugar with a little lemon juice until you achieve a pourable consistency. Additionally, garnishing with a sprinkle of lemon zest or thinly sliced lemon rounds on top of the crumble before baking can enhance the visual appeal and boost the lemon flavor.
- Ingredients:
- Dry Ingredients:
- 1 cup plain flour
- 1 cup spelt flour
- 1 cup caster sugar
- 2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- A pinch of salt
- Wet Ingredients:
- 1/2 cup soy milk
- 1/3 cup olive oil
- Juice from 2 lemons
- 1/2 cup coconut yogurt
- 1 tsp vanilla extract
- Zest from 2 lemons
- Crumble Topping:
- Equal parts melted vegan butter and sugar, two parts oats
- Dry Ingredients:
- Instructions:
- Preheat the oven to 170 degrees Celsius (338 degrees Fahrenheit).
- In a bowl, combine all the dry ingredients thoroughly.
- In another bowl, mix together all the wet ingredients until well combined.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- Pour the batter into a greased loaf pan.
- Prepare the crumble topping by mixing the melted vegan butter, sugar, and oats. Scatter this topping over the loaf, ensuring not to cover it completely to allow for proper rising.
- Bake for 55 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the loaf to cool before serving.
Enjoy this Lemon Crumble Breakfast Loaf, a vegan delight that promises a sweet and zesty start to any day!