Monday, April 10, 2017

Lemon Poppy Seed Loaf

     It's Spring! That means that all the green things are growing, all the animals are frisky, and it's time to savor the sweet tastes that come with all of this excitement. One of the flavor combinations I have always associated with this time of year is Lemon Poppy Seed. So I figured that I'd share my favorite recipe for Lemon Poppy Seed Loaf. It's a bright, cheerful sweetbread and can easily be eaten as breakfast, or a snack. One thing my husband and I enjoy is using this bread to make french toast.

A bit about Lemon and Poppy Seeds:

Lemon is well known for being high in vitamin C. It's also jam packed full of other vitamins and minerals including vitamin B6, niacin, and potassium. Lemon is full of antioxidants to help fight cancer. It also helps prevent diabetes, high blood pressure, and constipation. It improves the skin, teeth, and hair. Lemons are amazing little powerhouses of healthful goodness.

Poppy Seeds are rich in several vitamins and minerals including calcium. They help prevent vomiting, treat asthma and other breathing issues, reduce LDL levels while raising HDL levels, and can help prevent heart disease and/or stroke.

Lemon Poppy Seed Loaf

The Cake:
2 cups Gluten Free, All Purpose Flour (my favorite)
2 tablespoons Poppy Seed
1 tablespoon Lemon Zest
¾ tablespoon Baking Powder
1 tablespoon Baking Soda
¼ teaspoon salt
1 tablespoon Coconut Oil
1 tablespoon Organic Vanilla Extract
½ teaspoon Ground Chia Seed
¾ teaspoon Ground Flax Seed
3 tablespoons Water
¾ cup Raw, Local Honey (or Agave Nectar)
½ cup Plain (or Vanilla) Greek Yogurt (Soy or Coconut Yogurt would work too)
2 tablespoons Fresh Lemon Juice
3 tablespoons Plain or Vanilla Almond Milk

The Honey Glaze:
1 ½ cups Raw, Local Honey
¼ cup Fresh Lemon Juice
½ cup Plain or Vanilla Almond Milk

Mix the ground Chia and Flax seeds with 3 tablespoons of water. Set aside for 10-20 minutes, or until it forms a gel. Preheat your oven to 350 degrees, and lightly coat a 9x5” pan with coconut oil (or cooking spray). Whisk together the flour, poppy seeds, lemon zest, baking powder, baking soda, and salt. In a different bowl, mix remaining ingredients, including the chia/flax mixture. Mix together both bowls, starting and ending with the dry ingredients (1/3 of the dry, ½ of the wet, etc). Pour the batter into the pan and bake for 40-45 minutes (optional: cover the batter with foil for the first 30 minutes to prevent excessive browning). Let cool for about 10 minutes. While the loaf is cooling, mix together the ingredients for the glaze in a saucepan. Bring the glaze to a boil, over medium heat, continually stirring. Boil until the mixture is reduced by ¼. Let cool and pour over the cake. Enjoy!

I hope you enjoy making this tasty springtime treat! If you have any questions or comments, please leave them below!


Home Remedies for You: Poppy Seeds :

Organic Facts: 15 Amazing Benefits of Lemon :

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