Lemon Poppy Seed Loaf

March 26, 2018

WRITTEN BY: Lindsay Sganga

Servings

Makes one 9- by 5-inch loaf

Time

Active time: 20 minutes Total time: 60-70 minutes

Ingredients (Tap to make them disappear!)

• 1 tablespoon flax meal
• 1 tablespoon chia seeds
• 2 cups GF all-purpose flour
• ¾ cup organic cane sugar
• ¼ cup Sucanat
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon xanthan gum
• ¾ teaspoon sea salt
• 3 tablespoons poppy seeds
• 1 cup almond milk or rice milk
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest
• 1 tablespoon plus 4 teaspoons lemon juice
• 2 teaspoons lemon extract
• ½ cup melted vegan butter
• 1 cup powdered sugar

Directions

1. 1
   Preheat the oven to 350°F. Lightly grease a 9- by 5-inch loaf pan.
2. 2
   Combine the flax meal and chia seeds with 6 tablespoons of water and set aside to thicken.
3. 3
   In large mixing bowl, whisk the flour, sugar, Sucanat, baking powder, baking soda, xanthan gum, salt, and poppy seeds.
4. 4
   In a medium bowl, combine the milk, flax and chia mixture, vanilla, lemon zest, 1 tablespoon of the lemon juice and the lemon extract.
5. 5
   Add the wet ingredients to dry ingredients and mix well with a hand mixer. Gently fold in the melted butter.
6. 6
   Scoop the batter into the prepared loaf pan. Bake for 50 minutes, rotate the loaf pan after 25 minutes of baking. Bake until golden brown and a tester inserted into the middle of the loaf comes out clean.
7. 7
   Let the loaf cool completely in the pan before removing to a wire rack.
8. 8
   Make the glaze: Mix the powdered sugar with the remaining 4 teaspoons of lemon juice. Use a small spoon to drizzle lemon glaze over the cooled lemon poppy seed loaf. Let the glaze soak in for a few minutes before serving.