WHAT YOU NEED
wet:
2 flax eggs (2 T flax meal + 5 T water)
1/4 cup milk (I used soy)
1 lemon, zested
1/2 lemon, juiced (~2T)
1/2 cup maple syrup + 3 T
1/4 cup coconut oil, melted and cooled
dry:
2/3 cup oat flour
2/3 cup almond flour
2/3 cup gluten free flour mix (I use trader joes)*
2 t baking powder
1/2 t baking soda
1/2 t salt
2 t lavender flowers (muddled until a rough flour is made)
HOW TO MAKE
Preheat oven to 375 and line a bread pan with parchment paper.
Combine your dry ingredients (except poppy seeds) and stir to combine.
Whisk the wet ingredients in a medium sized bowl, whisking in your coconut oil last (to prevent hardening).
Add in the dry ingredients (except poppy seeds) and fold to combine.
Add in the poppy seeds, fold to combine.
Pour into the bread pan and smooth the top. Baking for 35-40 minutes. Allow to cool completely before cutting (I know its hard!!).
Store in the fridge in an airtight container. And enjoy the florally creation you just made!!!
*if you don’t have a GF flour and don’t want to purchase one, I also tried this recipe with 1:1 oat and almond flour and it results in a denser, chewier bread more so like a banana bread! So if you aren’t apposed to that texture, go for it!*