Blueberry Lemon Okara Bread
This blueberry lemon bread is made with okara for a soft, moist, pound cake-like texture. Vegan, whole grain, and perfect for breakfast!
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Servings: 8
Ingredients
- 120 ml (½ cup) soy milk
- 60 ml (¼ cup) lemon juice
- zest from 1 lemon
- 150 grams fresh okara**
- 1 tsp vanilla extract
- 60 grams (5 tbsp) sugar
- 45 grams neutral flavored oil or melted butter
- 190 grams whole wheat flour
- ¾ tsp baking soda
- ½ cup blueberries fresh or frozen
Instructions
- Preheat oven to 350°F/180°C. Line a loaf pan with parchment paper.
- In a large mixing bowl, combine milk, lemon juice, lemon zest, okara, vanilla extract, sugar, and oil. Whisk until well combined.
- Sift in flour and baking soda, then use a rubber spatula to fold together to form a thick batter.
- Add blueberries and gently fold a few more times to disperse the blueberries.
- Pour batter into prepared loaf pan and smooth out the top.
- Bake for 1 hour, or until a toothpick inserted in the center of the loaf comes out clean.
- Place loaf pan on a wire rack to cool. Cool the bread in the pan for 10 minutes, then carefully remove the bread from the pan and place the bread on the wire rack to finish cooling.
- Store bread in an airtight container at room temperature for 2 days or in the fridge for 5 days. To freeze, cut bread into slices and place in a freezer-safe bag for up to 2 months.
Notes
Okara: Some soy milk recipes call for straining the solids and liquid before heating the liquid, but this recipe was created using okara from cooked soybeans. Please be sure to use okara that has been cooked, otherwise the okara will soak up more liquid and will change the outcome of this bread.