Gluten-Free Lemon Poppy Seed Loaf
Baking is something I’ve loved ever since I went vegan and now that I eat gluten free as well I find baking so much more fun. It’s so much more satisfying when you make a perfect loaf or muffin when it’s gluten free because it feels more challenging. This loaf turned out amazing and I hope ya’ll like it!
2 Cups Gluten Free Oat Flour
1/2 Cup Almond Flour
1 Tbsp Baking Powder
1 Tsp Salt
2 Tbsp Lemon Peel Powder from Nature Vibe (Optional)
1 Cup Vegan Milk
1/2 Cup Unsweetened Applesauce
1/2 Cup Agave
1/4 Cup Raw Cane Sugar
2 Tsp Vanilla Extract
1 Tsp Lemon Extract (Optional)
Zest and Juice of 2 Lemons
3 Tbsp Poppy Seeds
Start by preheating your oven to 350 F and lightly grease and loaf pan.
In a large bowl add the Oat Flour, Almond Flour, Baking Powder, Salt, and Lemon Peel Powder. Whisk everything up until it’s nice and combined.
In a medium bowl add the Milk, Applesauce, Agave, Sugar, Vanilla, Lemon Extract, and the Lemon Zest and Juice. Whisk all that until its all combined.
Next add the wet ingredients to the dry ingredients and whisk it all together until there are no more clumps of flour and its mixed very well.
Now fold in all the poppy seeds so that they are evenly distributed in the batter.
Then add the batter to the loaf pan and bake for 30-35 minutes. To make sure its done stick and toothpick or knife in it and make sure it comes out clean.
let it cool for a little bit once done and enjoy!