Lemon Poppy Seed Bread (Gluten-Free)
- Apr 21, 2021
Bursting with citrusy flavor and drizzled in no added sugar melted white chocolate style goodness! Perfectly sweet, moist, and tender.
- 1 1/2 cups gluten-free flour
- 1/2 cup birch xylitol
- 1/2 cup plant based milk
- 1/4 cup lemon juice
- 1 tbsp lemon zest
- 1 tsp baking soda
- 1/2 teaspoon salt
- 1/2 cup extra virgin olive oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 tbsp poppy seeds
- Lily's White Chocolate Style Bar for the glaze
Preheat oven to 350F and line a bread pan with parchment paper
Place milk and lemon juice in a bowl. Let rest for about 5 minutes until it curdles. Then add sugar, lemon zest, oil, eggs and vanilla.
In the separate bowl, stir together flour, salt, baking soda, and poppy seeds. Combine wet and dry ingredients together. Stir until just incorporated. Bake for 45 minutes until toothpick inserted in the middle comes out clean.
Meanwhile, melt the chocolate in the microwave for about a minute and stir until smooth. Once the cake is done, let it cool and drizzle white chocolate all over it.
Recipe from Natteats