Lemon Dill Bread
- 2 cups of flour
- 1/2 cup of sugar
- 1 teaspoon of ginger
- 1 tablespoon of baking powder
- 2 tablespoons of ground flax seed (mixed with 6 tablespoons of cold water)
- 3/4 cup of non-dairy milk (I used almond)
- 1/4 cup of oil
- 1 ripe banana
- juice of 2 lemons
- zest of 2 lemons
- 1/8 cup of fresh dill
Combine the flour, sugar, ginger, and baking powder into a medium sized bowl. Zest the two lemons into the dry mixture, then juice both of the lemons into a separate bowl. Add the liquid ingredients, plus the banana, into the bowl and mixed until just combined. Fold in the dill, then bake at 350 degrees in a greased and floured bread pan. Let cool, then serve.
Today was rainy, full of commuting to classes, and studying for tests. I decided to multitask today, and take a slight break from cramming for a Geology test, to create something with the huge amount of dill that I gathered from the farmer's market. I was thinking to myself, "what kind of recipes can I make with all of this dill?", and then I decided to pair dill with lemon.. and that's what developed the idea for this bread. It's savory, sweet, and full of flavor. I paired my piece with Earth Balance, a drizzle of honey, and some warm chai tea. Enjoy!