It's football season and I know at our house we're watching all the games! I love everything about football season...the chilly nights, the edge of your seat games, the friends, the family and especially the food. We like to tail gate and we prepare quite an array of food. However, as much as we like all the food, we do try to lighten things up every once in awhile. So we like to do a Meatless Monday and incorporate some bean burritos, stuffed mushrooms, potato salad, and a lighter dessert. One of our favorites is this dairy-free and egg-free Lemon Bread that is topped off with a sweet and slightly tart glaze. It's simple to prepare and the perfect ending to a delicious dinner.
Ingredients are as follows:
2 C flour
2 tsp. baking powder
1/4 tsp. salt
1 C sugar
1/3 C vegetable oil
1 C Silk Cashew Milk
2 tsp. vinegar
3 Tbsp. fresh squeezed lemon juice
zest of a lemon
1/4 C Silk Cashew Milk
3/4 C powdered sugar
3 tsp. fresh squeezed lemon juice
some of the lemon pulp
Preheat oven to 375 degrees; grease a bread (loaf) pan.
Mix the flour, baking powder, salt and sugar together.
Add in the oil, cashew milk, vinegar, lemon juice and lemon zest.
Stir until combined.
Pour into prepared pan.
Bake for 45-50 minutes; until a toothpick in the center comes out clean.
Allow to cool in the pan for about 10 minutes. While it's cooling, whisk together the cashew milk, powdered sugar, lemon juice and the lemon pulp.
Remove the bread from the pan and slowly pour on the glaze.
Slice, serve and enjoy!
If you'd like more recipe ideas please visit Silk Sideline Meat. While you're there make sure you enter the giveaway too! I'd love to know what your favorite #MeatlessMondayNight meal is so please leave a comment and tell me :)
This conversation is sponsored by Silk. The opinions and text are all mine.
Labels: #MeatlessMondayNight, cashew milk, dairy free recipes, dairy-free, egg-free, lactose free, lemon, meatless, silk