Lemon Poppy Seed Loaf With Coconut Icing Recipe
A healthier take on a coffee shop treat.
2 cups spelt flour
1⁄2 cup coconut sugar
1⁄4 cup poppy seeds
1 tsp baking powder
1⁄2 tsp baking soda
1⁄2 tsp sea salt
Grated zest and juice of 1 lemon
1⁄4 cup grapeseed oil
1⁄2 cup almond milk
2 extra-large eggs, lightly beaten
1⁄2 cup coconut butter, at room temperature
1⁄4 cup liquid honey
1 tsp pure vanilla extract
1⁄2 tsp grated lemon zest
Step 1: Preheat oven to 350°F. Grease a loaf pan.
Step 2: In a medium bowl, whisk together flour, sugar, poppy seeds, baking powder, baking soda, sea salt and lemon zest. Beating well after each addition, add grapeseed oil, almond milk, lemon juice and eggs.
Step 3: Pour batter into loaf pan. Bake for 35-40 minutes or until a toothpick inserted in the center of the loaf comes out clean. Cool completely before applying icing. (I usually leave the loaf in the pan, cut out a slice, cover the loaf with plastic wrap and pop it back in the fridge.)
Step 1: Combine all ingredients in a small bowl; stir until well combined. Enjoy immediately or refrigerate for a week.
To make muffins, line a muffin pan with paper liners. Divide batter among muffin cups, filling 3/4 full. Bake for 22-24 minutes or until a toothpick inserted in the center of a muffin comes out clean. Cool completely before applying icing.
Reprinted with permission from Joyous Health (2014, Penguin Canada).
See more recipes from Joyous Health.