Lemon Poppyseed Loaf

Lemon Poppyseed Loaf

Recipe from Lavinia Lemon Poppy Seed Loaf Ingredients 2 cups gluten free rolled oats, ground into a flour 1/2 cup stevia 1 T baking powder 1/4 cup poppy seeds 3/4 cup + 2 T dairy free milk 1 large egg 6 T nut butter of choice, melted 2 T lemon juice 2 T lemon zest 1 tsp vanilla extract pinch sea salt For the frosting: 4-6 T coconut butter, melted 2 T granulated sweetener of choice Dairy free milk to thin out MAKE IT HAPPEN Preheat the oven to 350. Grease a loaf pan with cooking spray and set aside. In a large mixing bowl, combine the dry ingredients and mix well. Add the lemon zest and poppy seeds and set aside. In a small bowl, whisk the milk, lemon juice, vanilla extract and egg. Pour into the dry mixture. Add the melted nut butter and mix very well until a batter is formed. Transfer the batter to the loaf pan or baking dish. Bake for 25-35 minutes, depending on your oven, or until golden brown on top and a toothpick comes on clean. Remove from oven and allow to cool completely before serving or frosting. To make the frostings Combine all the ingredients and using a tablespoon, add dairy free milk until a thick, firm batter is formed. *Notes The loaf is freezer friendly- It’s best kept in the refrigerator. If you decide to use the frosting, it’s best to keep them...