After my January 2020 newsletter went out, I had so many messages come in from people who signed up too late, so I thought I would share this first recipe here! Make sure you subscribe to my monthly email newsletter so you don't miss out on future recipes, I won't always post them here!
Loaf Ingredients
- ¾ cup of organic cane sugar
- 1 lemon
- 2 cups of gluten free flour mix
- 1 tsp baking powder
- ½ tsp baking soda - ½ sea salt
- 2 organic eggs
- ¾ cup silk unsweetened coconut milk
- ⅓ cup of coconut oil
-1 tsp vanilla
- 3 tablespoons of poppy seeds
Directions:
1. Preheat the oven to 350 degrees and lightly spray a 9x5 loaf pan with oil of choice. (I use avocado or coconut oil spray.)
2. In a large bowl, add the sugar and zest the entire lemon into the bowl, rub the sugar and zest together to release the natural oils.
3. To the bowl add your flour, baking powder, baking soda and salt. Whisk together to combine and set aside.
4. In a medium bowl, beat the eggs. Whisk in coconut milk and the juice from the whole lemon,coconut oil and vanilla. Pour into the dry ingredients and stir until combined, then transfer the batter into the prepared baking pan.
5. Pour the poppy seeds onto the top of the loaf and swirl it into the batter.
6. Bake for 50-60 minutes until a cake tester comes out clean.
7. Cool in the pan for 30 minutes, then move to a wire rack.
8. Use with in 3 days or refrigerate, can be frozen for several months. Thaw on the counter overnight.
Product tips:
- I use Bob’s Redmill 1-to-1 flour
- If you can’t use coconut milk sub other nut milk of choice
- Coconut oil can be changed to avocado oil or grapeseed
Share your creations on Instagram and tag me @healing_hashimoto
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