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Gluten-Free Lemon Poppyseed Loaf with Almond Flour

Breakfast & BrunchDessertsgluten-free
This gluten-free lemon poppyseed loaf is bright, zesty, perfectly moist, and one of those bakes I come back to again and again.

Ingredients

  • 1-3/4 cups almond flour packed
  • 1/4 cup hemp hearts
  • 1/4 cup tapioca or arrowroot flour
  • 2-3 tbsp poppyseeds
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 cup lemon juice
  • Zest from 2 large lemons
  • 3 eggs whisked
  • 1/4 cup Greek yogurt or coconut yogurt for dairy-free
  • 1/2 cup light maple syrup* or honey

Coconut Icing

  • 1/4 cup coconut butter or manna
  • 1 tsp coconut oil
  • 1 tbsp lemon zest

Instructions

  • Preheat oven to 350F (180C) and line a standard-size loaf pan with parchment paper or grease well with coconut oil.
  • In a large bowl, combine almond flour, hemp hearts, tapioca flour, poppyseeds, baking soda and baking powder. In a small bowl, combine lemon juice, zest from 2 lemons, 3 eggs, Greek yogurt and maple syrup or honey. Add the wet ingredients to the dry and stir to combine.
  • Pour batter into loaf pan and bake for 45-50 minutes until a fork inserted comes out clean. To make the icing, in a small pot over low heat, slowly melt the coconut butter and oil. Add lemon zest. Once the loaf has cooled, pour the icing overtop.

Notes

*Want less sweetness? Reduce to 1/4 cup and add 3 tbsp of water.
Find this recipe and more at https://www.joyoushealth.com/gluten-free-lemon-poppyseed-loaf-with-almond-flour/