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!
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
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.