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.