Hey Y'all,
This is super yummy bread...Well, it's more like a cake. I was looking for a bread that I could have and all the breads I saw had yeast (can't have yeast). So, this is really good if you are looking for a bread that does not have yeast in it.











Lemon Poppy Seed Bread
1 1/2 cup rice flour
1 tsp baking powder(I omit this cause I can't have it.It's just not as "fluffy".)
1 tsp salt
2 eggs
1 cup sugar
1 lemon zest
1/2 cup coconut oil
1/4 cup poppy seeds
1 cup Almond Breeze

Preparing to bake. Preheat oven to 350F

Combining the dry ingredients.Whisk rice flour,salt and baking powder. Set aside.

Beating the sugar and eggs. Put eggs and sugar into the bowl of the stand mixer. Using the whisk attachment, beat together the eggs and sugar until they are light and fluffy, about five minutes. Add lemon zest.

Adding the oil. Slowly , with the stand mixer running , drizzle in the oil. Pour a bit, then wait while the mixer continues to run.

Continue pouring in this slow fashion until all the oil is added, which should take about 1 minute. This allows the oil to be fully incorporated into the egg mixture without taking out the air you beat in to it before. Add poppy seeds.

Finishing the batter. With the mixture running at low speed, add 1/3 of the flour mix, then 1/2 of the Almond Breeze. Repeat this until all the ingredients are in the stand mixer bowl and no flour is visible.

Be sure to scrape down the sides of bowl, as well.
Pour the batter in to the prepared, oiled, bread loaf pan.

Baking the lemon poppy seed bread. Put pan into oven.
Bake the bread until top is golden brown and it springs back when you touch it, about 1 hour.
Remove the loaf pan from the oven and let it cool.

More recipes coming soon!!!