Gluten-Free Lemon Poppy Loaf
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¼ cup whole milk Greek yogurt
¼ cup Soom Premium or Organic Tahini
¼ cup honey or maple syrup
Zest from 2 medium lemons
3 Tbsp lemon juice
1 cup almond flour
¾ cup gluten-free all-purpose baking flour
1 Tbsp poppy seeds
1 tsp baking soda
¼ tsp sea salt
½ cup powdered sugar
2 Tbsp lemon juice
2 Tbsp Soom Premium or Organic Tahini
Lemon Poppy Loaf
Lemon Tahini Glaze
Preheat oven to 350ºF and line a 8x4 loaf tin with parchment paper.
Mix yogurt, tahini, eggs, honey, lemon zest, and lemon juice until smooth. Add almond flour, gluten-free all-purpose flour, poppy seeds, baking soda, and sea salt. Stir well until smooth.
Pour into lined loaf tin and bake 35-40 minutes, or until toothpick inserted into the center comes out clean.
Let loaf cool in tin for 5 minutes. Remove loaf from tin by pulling on either side of parchment paper and place on a cooling rack.
Prepare glaze by whisking together powdered sugar, lemon juice, and tahini until smooth. Drizzle glaze over top of loaf.
Slice loaf and enjoy!
Recipe & Photography: Kate Jenkins