Gluten Free and Vegan Lemon Poppyseed Bread

Preheat your oven to 350


2 T flax seed meal
1/4 c applesauce
1 t vanilla extract
zest from 1 lemon
1/4 c + 1 T lemon juice
1/4 c grapeseed oil
1 t cider vinegar
1/4 c poppy seeds
3/4 c sugar (I used coconut sugar)

In a second bowl. mix:

1/2 c tapioca starch
1/2 c brown rice flour
1/2 c white rice flour
2 t baking powder
1/2 t salt
1/4 t xanthan gum

Pour the wet mix into the larger mixing bowl and stir until combined.
Pour batter into a greased loaf pan and bake for 30-35 minutes, or
until the top begins to brown and crack.

This recipe will be tweaked in the next few days to be a layer cake, so
stay tuned. Meanwhile, I'm psyched for breakfast lemon cake!

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