Coconut Lemon Poppy Loaf // Vegan, Gluten-Free, Soy-Free
(adapted from bitterblush)
Ingredients
1/3 cup coconut milk
2 tbsp poppy seeds
1 tsp vanilla extract
1/2 cup brown rice flour
1/4 cup almond meal/flour
1/2 cup coconut flour
2 tbsp arrowroot powder
1 tsp xanthan gum
1 tsp baking powder
a pinch of ground ginger
1/2 tsp salt
3 tbsp coconut oil, melted
3/4 cup maple syrup
1/4 cup applesauce
juice from one lemon
zest from two lemons
Directions
Preheat oven to 350°F
In a small bowl, without stirring or mixing, place coconut milk, vanilla, and poppy seeds. Set aside.
In a large bowl, whisk together brown rice flour, almond meal, coconut flour, arrowroot powder, xanthan gum, baking powder, ground ginger, and salt until well-combined.
In a medium bowl, combine melted coconut oil, maple syrup, applesauce, lemon juice, and lemon zest. Whisk wet ingredients into the dry until you have a moist dough.
Delicately add the coconut milk, vanilla, and poppy seeds to the batter. Carefully fold the mixture until just combined - do not over mix.
Pour the batter into an un-greased loaf tin and bake for 40 minutes, or until the edges of the loaf are golden. Let the loaf cool for 10 minutes, then carefully transfer it to a wire rack. Serve with a hot cup of coffee or tea.
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    Looks like it would go great with jam & soy butter!
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