Healthy Lemon Poppy Seed Bread

Billy Rogers

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½ cup (113g) plain or vanilla greek yogurt (or sub plant based yogurt of choice such as almond or coconut yogurt) 2 eggs ⅓ cup (112g) honey zest from 2 lemons 2 tablespoons fresh lemon juice ½ teaspoon almond extract

Ingredients

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Dry ingredients: 1 cup (92g) oat flour, gluten free if desired 1 cup (112g) packed blanched fine almond flour 1 tablespoon poppyseeds (or sub chia seeds) ¾ teaspoon baking soda ¼ teaspoon salt For the glaze: ½ cup (57g) powdered sugar 1-2 tablespoons fresh lemon juice Optional: 1/4 teaspoon almond extract

Ingredients

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Instructions

Preheat the oven to 350 degrees F. Line an 8 x 4 loaf pan with parchment paper and spray with nonstick cooking spray to prevent sticking.

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In a large bowl, whisk together the following ingredients until well combined: yogurt, eggs, honey, lemon zest, lemon juice and almond extract.

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Add dry ingredients to the bowl: oat flour, almond flour, poppyseeds, baking soda and salt; mixing with a wooden spoon until well combined. pour into prepared loaf pan. 

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Make the glaze by adding powdered sugar, 1 tablespoon fresh lemon juice and almond extract in a medium bowl. 

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 Stir to combine. You may need to add in more lemon juice if it is too thick (start with a teaspoon at a time). 

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 Top with a little extra lemon zest if you have any for a pretty effect. Cut bread into 8 slices and enjoy!

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