British Seasonal Recipes: Vegan Redcurrant & Yoghurt Loaf
Beautiful sharp redcurrants paired with the subtle sour note from the dairyfree yoghurt and a sweet crunchy pearl sugar topping make this Vegan Redcurrant & Yoghurt Loaf perfect for any time of the day. Quick to make its a great Dairyfree, Eggfree Lunchbox Lifesaver and a very yummy way to use up a surplus of redcurrants from No17!
Well Hi There!!
Long time no see lovelies!
I feel like I have been hibernating recently. Probably because I kinda have. Things around here have been horrendous. The end of the academic year is always ridiculously busy for me at work anyway without any home drama on top! Its definitely been one of the toughest moments of being an allergy mum so far. Feeling useless is pretty much my default setting but its been amplified somewhat recently. I spend my working life making sure the children in my care get what they need BUT it is soul destroying not being able to do it for my own kids.
I wont go into details, to be honest I am still bloody exhausted at the thought of it all. At one point it felt like the only way to make it all stop was to walk away from The Peachicks. Its been one ridiculous situation after another and I am so very glad it is over. Well for a few weeks anyway! I am even more glad that the Peachicks are still pretty much unaware of it all. Although having my facebook hacked and then getting forced off the road by some unmentionable, were definitely not the most enjoyable highlights of the last few weeks. The girls are safe and that is all that matters!
Still onwards & upwards! Thankfully No17 and the Free From Gang have been keeping me going. And Life really is Better Outside!!
This Vegan Redcurrant & Yoghurt Loaf recipe is a lunchbox favourite and I’ve been meaning to post it for a few weeks now but other things got in the way!
Full redcurrant bushes are so pretty. All those bunches of bright red bunches hanging between the dark green leaves, glinting like jewels in the sunshine. You very rarely find them in the supermarkets and when you do, they are either really expensive or in a mixed bag of frozen fruit. We’ve had a couple of kilos out of the bush up at No17. Most ended up being devoured by the Peachicks before we got home and about half again we lost to the birds after the netting got a bit blown away in a storm! We are definitely going to keep them in next year and hopefully over the winter we are going to construct them a permanent walk-in fruit cage for some protection.
The most popular bit of this loaf was definitely the jammy layer created by adding fresh redcurrants between layers of cake batter. Its soft & gooey and a great contrast to the crunchy pearl sugar on top of the loaf! Alys enjoyed this loaf with some lemon & lime marmalade spread over it but to be honest it is just as nice plain with a cup of tea! The basic recipe is fairly similar to my Dairyfree Sultana Tea Loaf and this one is just as easy to make. The thing I like most about these loaf cakes is that the speed at which you can have one ready to go…. great for mornings when the Peachicks’ lunchboxes are looking really uninspiring! I can leave one of these in the oven before I go out to work in the morning ready for hubby to add to the packed lunches or for devouring at breakfast time!
Recipe: Vegan Redcurrant & Yoghurt Loaf
This recipe would also be really nice for afternoon tea with some fresh mint and lemon zest in a lemon drizzle icing poured over the top.
Beautiful sharp redcurrants paired with the subtle sour note from the dairyfree yoghurt and a sweet crunchy pearl sugar topping make this Vegan Redcurrant Yoghurt Loaf perfect for any time of the day. Quick to make its a great Dairyfree, Eggfree Lunchbox Lifesaver and a very yummy way to use up a surplus of redcurrants from No17!
- 150 g self raising flour
- 100 g wholemeal bread flour
- 200 g Dairyfree yoghrt Koko
- 100 g Dairyfree milk KOKO
- 75 g vegetable oil
- 100 g Granulated Sugar
- 1.5 tbsp chia seeds
- Red currants enough to form a layer in the cake - about a handful!
- Pearl Sugar
Preheat the oven to 180C and grease or line a loaf tin.
In a large mixing bowl weigh out the flours, chia seeds and sugar. Stir together.
Next, in a jug measure out the wet ingredients (milk, yoghurt & vegetable oil). Pour slowly into the dry ingredients, stirring until the batter is lump free
The Pour 3/4 into a loaf tin and add a layer of fresh redcurrants before pouring over the remaining cake mix. Finally, sprinkle over a small amount of pearl sugar - it gives a nice crunch in contrast to the squidgy redcurrants!
Bake on a middle shelf for 45mins or until a skewer comes out clean. Tip out of the loaf tin and leave to cool.
If you are freezing for lunches through the week, then slice once cool and wrap each individual slice in greaseproof paper or cling film. It will however keep for around a week as a whole loaf in an airtight tin.
If the redcurrants are quite sweet or you prefer a really tangy cake, you can always add a tbsp of lemon juice to the cake mixture. It will also give it extra lift, which can be useful when using wholemeal flour.
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