Gluten-Free Recipe: Lemon Poppy Seed Loaf
Now, more than ever, people realize eliminating gluten from their diet -- even for a week or two -- can lead to some positive health changes (no more bloating, eczema or acne!). A great example of some delicious gluten-free fare is this lemon poppy seed loaf -- starring quinoa!
Quinoa flour has a very distinct, slightly nutty taste. The lemons in this recipe add a fresh bright flavour, too.
¾ cup coconut sugar
½ cup organic butter softened or organic coconut oil*
3 large organic happy eggs
½ cup organic yogurt
1 tsp pure vanilla extract
1-1/2 cups quinoa flour
2 tsp baking powder
3 tbsp poppy seeds
2 tbsp grated lemon zest
Preheat oven to 350F. Lightly grease an 8x4" loaf pan. Cream the sugar and butter in a large bowl. Add the eggs, yogurt and vanilla. Mix together until fully combined.
Combine the flour, baking powder, poppy seeds and lemon zest in a medium bowl. Add this mixture to the egg mixture and combine until smooth. Pour batter into the loaf pan and bake in the centre of the oven for 40 to 45 minutes (or until a toothpick inserted into the centre comes out clean).
Let the loaf cool for 15 to 20 minutes before removing from the pan. Enjoy with some raw honey!
Joy McCarthy, registered holistic nutritionist and health coach of Joyous Health, loves to inspire others to eat well and live well. She also teaches an array of wellness workshops and co-creator of Eat Well Feel Well, a six-week nutrition and yoga course in Toronto. Joy welcomes your questions or comments.
Please note: All of these recipes are created in her joyous kitchen with the healthiest ingredients. She's not a calorie counter or a professional chef -- She's a nutritionist who loves to cook and bake, and she's delighted to share her creations with you.