Vogue Blueberry Lemon Bread

1 cup vanilla soy milk
1 small container unsweetened applesauce
2 lemons, grated rind of
1 ½ lemons, juice of
1 ½ teaspoon vanilla extract
1 cup all-purpose flour
1 cup whole wheat flour
3 teaspoon baking powder
1 teaspoon baking soda
¾ teaspoon salt
Pinch of nutmeg
2 pint organic blueberries
1/8 cup slivered almonds
turbinado sugar

Pre-heat convection oven to 450F degrees.

Grease bottoms only of 3 mini-loaf pans with baking oil or margarine.

Beat together soymilk, applesauce, vanilla, lemon rind, and juice in large bowl.

In separate bowl, combine both flour, baking powder, baking soda, salt, and nutmeg.

Add to milk mixture stirring until just moistened.

Fold in blueberries. Fold into loaf pans.

Sprinkle loaves with slivered almonds and turbinado sugar on top.

Bake for 50-55 minutes turning pan once half-way through time.

Allow to cool in pans for 5 minutes, then cool loaves on wire racks.

Recommendation: Warm bread slice and drizzle with agave nectar or sweetener of choice before serving.