Hurricane Irma decided not to come to Charlotte NC, and that’s a big relief. I pray for the safety of all people affected by Irma and Harvey. While People in Charlotte were stocking up on water bottles and non-perishable foods I was reluctant to do that. I do not like the idea of drinking from bottles due to their hormone disrupting plastic chemicals and also due to my intention of leaving less of a carbon footprint. So I was thinking of filling filtered water in zip lock bags the night before it hits. I also bought some organic BPA free canned foods, soups and apple sauce but I am glad I don’t have to eat them. Even if they are organic, in my humble opinion, they don’t taste that good compared to homemade food.
The weather has cooled down, and fall weather always makes me excited. While waiting for my husband yesterday evening in my front yard to go for a walk, something caught my eyes. It was this thyme plant I planted many years ago in the front yard that I forgot. To make myself feel good, I pulled some leaves from that plant and smelled. It was a lemon thyme plant, and it smelled amazing and refreshing! Just what I wanted! I immediately thought of making a slightly sweet lemon bread with lemon thyme, and here I have for you the lemon thyme bread made with whole wheat pastry flour. Pastry flour adds a lighter feeling to the cake.
Pastry flour is made with “soft” flour, meaning it has much less protein content and produces less gluten.
If you are having trouble finding the below ingredients in your local store you can get them here
- 4 eggs
- 3/4 cup coconut sugar
- 1/2 cup coconut oil, melted
- 1/2 cup grass fed butter, melted
- 1 cup milk of choice
- 3 1/4 cups whole wheat pastry flour
- juice of three lemons
- zest of three lemons
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp vanilla extract
- 3-4 tsp lemon thyme or thyme (optional)
- Pinch of celtic salt
- 8 oz cream cheese
- Juice of one lemon
- Zest of 1 lemon
- 3 tsp maple syrup
- Preheat oven to 350F. Grease the pans and sprinkle flour on pans.
- Combine coconut sugar, eggs, vanilla, melted coconut oil, melted butter, milk and mix using a hand blender. Add the flour, baking powder, baking soda, salt, thyme and lemon juice. Mix until you obtain an even mixture.
- Place cake batter into the prepared baking pans ( I used two small pans) and bake for 45-50 minutes or until a fork inserted in the middle of the cake comes out clean. Let the cake cool completely.
- For the frosting. Place all the ingredients in your stand mixer and whip until combined. Frost cake and serve.
- Refrigerate leftovers covered.