Gluten-Free Lemon Poppyseed Bread
Try this Gluten-Free Lemon Poppyseed Bread recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 10
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains eggs
contains honey
dairy free
pescatarian
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 cup coconut oil melted
- 1/2 cup applesauce
- 1/2 tsp baking soda
- icing
- 2 flax eggs- 2 tbsp flax meal + 5 tbsp water (or 2 e
- 3/4 cup plant milk (i used unsweetened almond milk)
- 1 tbsp honey (or maple syrup)
- 2/3 cup gluten-free oats
- 1/2 cup almond meal(or 1/2 cup almond ground in a blender)
- 1 cup gluten-free flour
- 1 lemon, zest and juice
- 2 tbsp poppy seeds (or chia seeds in a pinch)
- 1/2 cup powdered sugar + 1 tbsp lemon juice
- Carbohydrate 0.498088665873018 g
- Cholesterol 24.8511666660039 mg
- Fat 14.7481288377862 g
- Fiber 0.000883333333333333 g
- Protein 0.417607666118237 g
- Saturated Fat 10.5998442538871 g
- Serving Size 1 1 slice (27g)
- Sodium 74.5966166492694 mg
- Sugar 0.497205332539684 g
- Trans Fat 0.970388266930536 g
- Calories 133 calories
Pre-heat oven to 350 degrees F.Combine the flax meal and water and set aside 5-10 min to make the flax egg.Mix together melted coconut oil, applesauce, milk, and honey. Add in flax egg once ready.One at a time, mix in oats, almond meal, gluten-free flour, baking powder, soda, and salt.Add lemon zest, juice, and poppy seeds. Mix well.Pour into baking pan lined with parchment paper or sprayed with cooking spray.Bake 45 minutes, until top is slightly browned and knife comes out clean.Let cool 20 minutes. Combine powdered sugar and lemon juice for glaze and pour over once cool.
