Lemon Poppy Seed Bread (Gluten-Free)

Name: Lemon Poppy Seed Bread (Gluten-Free)
Ingredients: 1 1⁄2 cups gluten-free flour; 1⁄2 cup birch xylitol; 1⁄2 cup plant based milk; 1⁄4 cup lemon juice; 1 tbsp lemon zest; 1 tsp baking soda; 1⁄2 tsp salt; 1⁄2 cup extra virgin olive oil; 3 large eggs; 1 tsp vanilla extract; 2 tbsps poppy seeds; LILY'S White Chocolate Style Bar for the glaze

Bursting with citrusy flavor and drizzled in no added sugar melted white chocolate style goodness!

Ingredients & Directions

Ingredients

1 1⁄2 cups

gluten-free flour
1⁄2 cup

birch xylitol
1⁄2 cup

plant based milk
1⁄4 cup

lemon juice
1 tbsp

lemon zest
1 tsp

baking soda
1⁄2 tsp

salt
1⁄2 cup

extra virgin olive oil
3

large eggs
1 tsp

vanilla extract
2 tbsps

poppy seeds
LILY'S White Chocolate Style Bar for the glaze

Directions

Equipment Needed 

oven

parchment paper

bread pan

bowl (2)

microwave

Preheat oven to 350F and line a bread pan with parchment paper

Place milk and lemon juice in a bowl. Let rest for about 5 minutes until it curdles. Then add sugar, lemon zest, oil, eggs and vanilla.

In the separate bowl, stir together flour, salt, baking soda, and poppy seeds. Combine wet and dry ingredients together. Stir until just incorporated. Bake for 45 minutes until toothpick inserted in the middle comes out clean.

Meanwhile, melt the chocolate in the microwave for about a minute and stir until smooth. Once the cake is done, let it cool and drizzle white chocolate all over it.

Recipe contributed by Natteats.