• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
youeatlikearabbit.com
  • Recipes
  • Plant Protein
  • Pasta
  • About
    • Instagram
    • Pinterest
menu icon
go to homepage
  • Recipes
  • Plant Protein
  • Pasta
  • About
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Recipes
    • Plant Protein
    • Pasta
    • About
    • Instagram
    • Pinterest
  • ×

    Home » All Recipes

    Lemon Poppy Seed Bread

    December 1, 2021 by Taisha Bell

    healthy-vegan-gluten-free-lemon-poppy-seed-bread-easy-breakfast-ideashealthy-vegan-gluten-free-lemon-poppy-seed-bread-easy-breakfast-ideashealthy-vegan-gluten-free-lemon-poppy-seed-bread-easy-breakfast-ideas

    WHAT YOU NEED
    wet:⁣⁣

    2 flax eggs (2 T flax meal + 5 T water)⁣⁣, allow to sit for 5-10 minutes
    1/4 cup milk⁣ (I used soy)⁣
    1 lemon, zested⁣⁣
    1/2 lemon, juiced (~3 T)⁣⁣
    1/2 cup maple syrup + 2 T⁣⁣
    1/4 cup coconut oil, melted and cooled⁣

    dry:
    1 1/4 cup oat flour⁣⁣***3/4 cup almond flour⁣⁣***
    2 t baking powder⁣⁣
    1/2 t baking soda⁣⁣
    1/2 t salt⁣⁣
    2 T poppy seeds⁣

    glaze:
    1 cup powdered sugar
    1/2 lemon, juiced
    1/2 t vanilla (optional)

    HOW TO MAKE
    Preheat oven to 375 and grease a bread pan with coconut oil.

    Prepare flax egg. Allow to set for 5-10 minutes. Once flax egg is ready whisk the wet ingredients in a medium sized bowl (except for melted coconut oil).

    Combine your dry ingredients (except poppy seeds) and stir to combine. Add the dry ingredients (except poppy seeds) to the wet and fold to combine, fold in melted and cooled coconut oil until smooth. Add in the poppy seeds and mix. Pour into the bread pan and bake for 35-40 minutes until the top is an even golden color.

    Allow to cool completely before cutting (I know its hard!!). Transfer to a cutting board or flat surface to glaze. While the bread is cooling, create your glaze. It's as simple as mixing lemon juice with powdered sugar until you get the consistency you want. Use less lemon juice for a thicker frosting texture or more lemon juice for a lighter glaze. Once the bread is cooled, glaze the top. Using as little or as much of the glaze as you’d like. Store in the fridge in an airtight container, cut once fully cooled.

    Ratings

    Customer Reviews

    « Roasted Carrots and Broccoli with Coconut Rice

    Primary Sidebar

    Hi, I'm Taisha!

    Taisha

    Welcome to You Eat Like a Rabbit. I'm a Registered Dietitian and created this space to help others feel inspired to live a more plant based lifestyle. I've been gluten free for over 5 years and it has changed my life.

    Featured Post

    pumpkin-spice-pancakes

    Pumpkin Spice Pancakes

    See More >>>>

    Copyright © 2023 · You Eat Like A Rabbit