Eating for IBS Recipe Classic
Enjoy this week's classic recipe, an IBS friendly pound cake!
Lemon Glazed Sticky Bread
Ooh, this bread is tart, sweet, and sticky-rich. It makes an excellent pound cake style dessert. It is intensely lemony and will perfume your whole house at it bakes. Don't forget the glaze - the bread just isn't the same without it.
Makes One 9 x 5" loaf, 16 slices per loaf
3/4 cup soy/rice/oat milk
2 teaspoons apple cider vinegar
2 cups all-purpose unbleached white flour
2 tablespoons Tummy Fiber Acacia
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/4 cup plus 2 tablespoons canola oil
4 organic egg whites
zest from 2 lemons, minced
strained juice from 2 lemons
3 tablespoons granulated sugar
Preheat oven to 350F. In a medium bowl add vinegar to soy milk and stir well; set aside. Sift dry ingredients into large bowl. Whisk well to combine. Add to soured soy milk the oil, egg whites, and zest. Whisk well until thoroughly combined. Add wet ingredients to dry with a few swift strokes by hand just until blended. Pour batter into a non-stick loaf pan sprayed with cooking oil. Bake for about 1 hour or until a toothpick or cake tester inserted into the center of the loaf comes out clean.
While bread is baking, stir glaze ingredients together until sugar dissolves. When bread is done, and while it is still hot from the oven, run a knife around the edges of the pan to loosen the loaves, and prick bread carefully all over with a thin wooden or metal skewer. Pour glaze over bread, and cool in pan on rack. Bread is better the next day.
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