If you asked me a few months ago if I had ANY interest in a Lemon Poppy Seed anything, I would have said absolutely not. But then my friend Carissa Stanton did a collab with my fave Nowhere Bakery featuring lemon blondies and I was HOOKED. Who knew baked goods that weren’t chocolate could be so good?! Well I’ve been sitting on this recipe since then, and now that I’m back in town it was the first thing I baked. And let me tell you. HOLY WOW. If you’ve ever made any of my breads, prepare yourself. This one might be better.
What You Will Need:
2 Cups Bob’s Red Mill 1-1 GF Flour
1 Cup cane sugar
2 tsp baking powder
Dash of salt
2 Tablespoon Poppy Seeds (up to 3 T optional)
2 eggs
1/2 cup olive oil
1 tsp vanilla
1 cup coconut milk
2 T fresh lemon juice
lemon zest for topping
gf/v vanilla icing
What You Will Do:
In a large bowl, mix your GF flour, cane sugar, baking powder, and salt. In a separate small bowl, combine your eggs, olive oil, vanilla, coconut milk, and lemon juice. Pour the small bowl of wet ingredients into the bowl of dry ingredients and stir until totally mixed.
Add your poppy seeds and mix.
Grease your 9×5” bread pan with olive oil and add your batter.
Insert into a preheated oven (350 degrees F) and cook for 50 minutes.
Let the bread cool COMPLETELY before adding your icing.
Note: you can make icing yourself, but I had this on hand so here we are. ALSO, for an extra lemon vibe, melt your icing a little bit and stir on some lemon juice.
Top icing with lemon zest, cut, and serve!
This bread is SOOO good. Just the right amount of sweet and lemon, with the savory of the loaf. NOW I understand the hype!! I think I need to change it up with more non-chocolate recipes!!
