Lemon Quick Bread Recipe

We have a lemon tree, and it is producing an amazing number of lemons this year. Probably twice as many as last year! Which is odd, as our orange trees are producing about half as many oranges as last year... strangely opposite cycles, it seems.

I looked at my lemons, and just KNEW I needed to come up with something to make with them.

3 of my 4 children enjoyed this quickbread (which was gone before I took a picture, sorry).

Lemon Quick Bread

2 tablespoons ground flaxseed  
1/4 cup boiling water
1/4 cup oil
2/3 cup sugar
1 package of leben (gil or eshel, whichever. I bought eshel because it was a few agurot less) (if you live in area where leben is hard to find, use 6 oz of plain yogurt instead)
1 tablespoon freshly grated lemon rind
juice of 1/2 lemon (or if your lemons are small, juice a whole lemon)
2 cups whole wheat flour
2 tsp baking powder
1/4 tsp salt

Instructions:
Mix flaxseed with water, allow to cool for 10 min.
Add oil, sugar, leben, lemon rind, and lemon juice. Mix well. Add dry ingredients, and mix briefly.
Pour into a baking pan (loaf or cake pan) (I lined mine with parchment paper, I recommend it!). Bake at 350 F / 190 C for 35-45 min.
You could also use this recipe to bake muffins, if you prefer. Muffins bake for a much shorter time (20 minutes or so).

Enjoy the aroma while it bakes, and have a cup of tea with it!

I'd love to hear what you think!

Vegan Carrot Muffins

I promised a few people that I'd share my carrot muffin recipe, so here goes:

1 c. pureed cooked carrots
1/3 - 1/2 c. sugar
1/4 c. oil
1 tsp. vanilla
2 T. ground flaxseed, mixed with 1/2 c. hot water, (allow to sit for 5 min. before mixing into the batter)

mix the above ingredients well.

Add:
1.5 c. whole wheat flour
1/2 c. whole oats (optional)
1/2 t. salt
1 tsp. baking powder

Combine wet and dry ingredients. Mix well, but don't overmix. spoon into prepared muffin cups (I use silicone muffin cups for baking these, although sometimes I'm lazy and just bake it in a loaf pan to make carrot "bread") and bake at 350 F for about 25 min. (check to be sure they are done!)

I usually double the recipe...

Enjoy! Let me know how they come out!

p.s. you can use other things in place of the 1 cup of carrots - applesauce, shredded zucchini, butternut squash puree, banana puree, any fruit puree (can be chunky puree!) to make other kinds of muffins. Enjoy!