Lemon & Poppy Seed Loaf

If you’re a lemon fan like me you are going
to love this light and zesty loaf.

I use Almond Flour often in my baking, it is a fantastic
nutrient rich gluten free flour option. It brings a light and fluffy texture.

Poppy seeds are also a great source of manganese, which has antioxidants, supports bone health and assists wound healing!

I hope you enjoy my lemon & poppy seed loaf!

 
Lemon Poppy Loaf
 

Servings: 10

Ingredients

2 cups Almond Flour
1 Free-Range Egg
½ Lemon, juice & zest
½ cup Unsweetened Plant-Based Milk (I used Coconut Milk)
¼ cup Maple Syrup
1 tsp Vanilla Extract
1 tsp Baking Powder
2 tbsp Poppy Seeds

Cashew Frosting
1 cup Cashews
¼ cup Extra Virgin Coconut Oil
1 tbsp Maple Syrup
½ tsp Vanilla Extract
1 Lemon, juiced

 
Lemon & Poppy Seed Loaf
 

Method

1.     Preheat oven to 180 degrees and prepare a loaf tin.

2.     Blitz all ingredients apart from poppy seeds in a blender. Stir through poppy seeds.

3.     Pour into loaf tin and bake for 20-30 minutes or until a skewer comes out clean.

4.     Meanwhile, blitz frosting ingredients in a blender.

5.     Spread loaf with frosting, slice and enjoy! 

Want to see this recipe in action?

View on @naturalspoonfuls Instagram here.

After some more delicious recipes? 
Try these!

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Flourless Pumpkin Brownies

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Banana Muffins with Vanilla Frosting