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.