Saturday, May 5, 2018

Gluten-Free Lemon Poppy Seed Bread

Hope your weekend is off to a good start!  The weather was perfect today so we spent some time outside enjoying the sunshine.  It was very much needed after a very hectic week, one of those weeks that just drain you.

I have been wanting to make lemon poppy seed bread for a while.  I was under the impression that finding gluten-free poppy seeds would be tough but I happened to come across them at my store a couple of weekends ago.  They had this new display of spices and my eyes landed on the poppy seeds themselves.  When I saw they were gluten-free, I knew I was meant to bake a loaf of lemon poppy seed bread.

Fast forward to this weekend and here it is finally!  The poppy seeds add color and crunch to the lemon bread and are also a good source of minerals like calcium, iron and zinc.  I love how the millet flour gives the bread a cake-like texture.  I am still not seeing these breads rise as much as I would like but the taste is definitely there. 

Here is the recipe I used:
1.5 cups almond flour
0.5 cups millet flour
1 scoop Vital Nutrients collagen peptides
1 tsp baking soda
2 tsp baking powder
2 tbsp gluten-free poppy seeds
1/4 tsp salt
zest of 1 lemon
juice of 1 lemon
2 tsp lemon extract
1 egg
1 egg white
I mixed the dry and wet ingredients separately and then combined them together.  I baked the mix in a well-oiled pan at 350F for 25 minutes. 

Here are the nutritional facts for this bread:

I plan to serve two slices of this bread with some berries on the side for breakfast.  It will be a nice way to start our Sunday!

I hope you enjoyed this post.  Enjoy the bread!

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