I have been inspired to “Wildtree” recipes lately — make them using Wildtree products which in turn makes them healthier by eliminating preservatives and chemicals — subbing out grapeseed oil for vegetable oil and adding our delicious spice blends and shortcuts.
Here are a few things I have learned about the health benefits of using Grapeseed Oil these past few months. Grapeseed Oil aids in cholesterol reduction, is easily digestible, and is high in Vitamin E and Linoleic acid. Wildtree’s Grapeseed Oil is expeller pressed (no chemicals were used when extracting it the seed). Grapeseed oil has no preservatives, sodium, trans fats, and is not hydrogenated. It’s great to cook with because of its high smoke point and delicate flavor. For more information, here is the link to our Grapeseed Oil Fact Sheet.
The great thing about this recipe is that you can use any combination of some of Wildtree’s Grapeseed Oils (Zesty Lemon, Butter or Natural Grapeseed Oil) to make the half of a cup needed. I used Zesty Lemon and Butter flavors, but you could substitute the Natural Grapeseed in for any amount.
Lemon-Lime Yogurt Bread is great for a snack, breakfast or even dessert, and is also good served with Lemon Lime Cheesecake Dip (see Wildtree’s website for directions). I encourage you to try some out for yourself!
Lemon-Lime Yogurt Bread
1 1/2 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
1 cup sugar
1-2 Tbsp Wildtree Lemon Lime Cheesecake Blend (depending on how much lemon-lime flavor you like)
3/4 cup Greek Yogurt (I used fat free Fage)
1/4 cup Wildtree Zesty Lemon Grapeseed Oil
1/4 cup Wildtree Butter Grapeseed Oil
2 large eggs
1 tsp vanilla extract
1. Preheat oven to 350 degrees. Butter and flour a standard loaf pan (8 1/4 x 4 1/4 inches). Tap out any excess flour.
2. In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, combine sugar, Wildtree Lemon Lime Cheesecake Blend, Greek yogurt, Grapeseed Oil(s), eggs, and vanilla. Fold the dry ingredients in to the wet ingredients (in the large bowl) until just blended. Pour batter into prepared pan; smooth top.
3. Bake until the top of the cake is golden brown and a tester inserted into the center comes out clean, about 50-55 minutes. Let cake cool in pan on a wire rack for about 10 minutes. Remove from pan and allow to cool completely. Store in an airtight container.
**For even more lemon flavor, add the zest of 1 lemon (about 1 Tbsp) to the 1 cup of sugar. Rub together until the sugar feels moist. Continue with the rest of the recipe.