Lemon and Poppy Seed Almond Yogurt Loaf
This lemon and poppy seed almond yogurt loaf is irresistibly moist and delicious. Combining almond meal and yogurt and a combo of lemons and poppy seeds, creates flavours that are bright, tangy with a hint of sweetness.
Ingredients
Dry Ingredients
- 1 cup almond meal make your own from almonds if you like
- 1 cup oat flour blitz up in your food processor
- ¾ tsp baking soda bicarb soda
- salt small pinch
- 1 tbsp poppy seeds
Wet Ingredients
- ¾ cup greek yogurt use plain or coconut yogurt if you like
- ⅓ cup maple syrup
- 2 eggs
- 2 tbsp lemon juice freshly squeezed
- zest of 1 lemon
- 1 tsp vanilla extract
Lemon Glaze
- 1 cup icing sugar powdered sugar
- zest of 1 lemon
Instructions
Instructions
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Preheat the oven at 180 degrees Celsius or 350 degrees F. Line your loaf tin (12 cm x 22 cm) with cooking spray and baking paper.
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Whisk all the dry ingredients together in a bowl. Oat and almond flour, poppy seeds, salt and baking soda.
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Add all the wet ingredients into another bowl and whisk gently till combined. Yogurt, eggs, maple syrup, vanilla, lemon juice, lemon zest, Pour into dry ingredients and mix until just combined.
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Pour into your prepared loaf tin and bake for 30-45 minutes or until a skewer comes out clean.
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Allow to cool for 5 minutes on a rack before taking out of the tin.
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Mix half the lemon juice in with the icing sugar and mix. Add more lemon juice till you get the right consistency. (1 tabs should be enough juice)
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When it's just on the warm side pour over the glaze and top with either a sprinkle of poppy seeds or lemon zest.
Cut into slices when completely cooled.
Recipe Notes
The almond and oatmeal flours were made in a high-speed food processor prior to baking. If you don't have one you can use packaged varieties from your wholefoods or supermarket.
COOK TIME:
This may vary quite a lot. I've cooked the same loaf from 30 minutes to 40 minutes plus. It's best to check with a skewer to see if your lemon poppy seed loaf is cooked maybe 10 minutes before the time is up.