• Quincy Barker

Lemon & Thyme Loaf




Thyme was discovered in the 11th century by monks of the Benedictine Order and the name was derived from the Greek word thumus, meaning courage. Luckily for us, they brought thyme across the Alps and into Northern Europe for us to enjoy for many years to come.


Thyme has been used as far back as ancient Egypt. During this time, it was used as part of the embalming process. It has also been used for things such as a pain reliever, a cure for poison as well as being a sign of courage. Knights in the Middle Ages would bind sprigs of thyme to their armour to gain strength and show courage.


You will love this recipe because it only requires one bowl, simple ingredients and can be made quickly and easily. The flavours are fresh, bright and herbal. The thyme adds earthy and floral notes, while the citrus from the lemon balances the herbal aromas of the thyme with a light, sweet and citrus finish. This loaf is dense and subtly sweet, so if you prefer a step sweeter, a lemon glaze would be the perfect addition to this loaf.


Lemon & Thyme Loaf

Ingredients:


• 1.5 cups whole wheat flour

• 0.5 cups of spelt flour

• 1/4 cup of cane sugar

• 1/4 cup of coconut sugar

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• Zest of 1 lemon

• 4 teaspoons fresh thyme, finely chopped, plus more for decorating

• 2 tablespoons of lemon juice + lemon slices for decorating

• 1/4 cup and 1 1/2 tablespoons applesauce

• 3/4 cup and 2 tablespoons oat milk

• 2 tablespoons maple syrup


Instructions:


1. Preheat the oven to 375°F and line a loaf pan with parchment paper.


2. In a medium sized mixing bowl, mix together the flours, sugars, baking soda, baking powder, lemon zest, and finely chopped thyme. Stir in the lemon juice, apple sauce, oat milk and maple syrup. Do not over mix.


3. Pour the batter into the pan and top with a fresh sprig of thyme and sliced lemons.


4. Bake for 30 minutes. Remove and cover the top of the pan with foil before placing back in the oven to bake for another 10-15 minutes or until a knife comes out clean. Leave the loaf in the pan to cool for 10 minutes before transferring to a wire rack to cool completely.


5. Decorate with fresh thyme, lemon and serve with a warm cup of herbal tea.




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