Lemon Poppy Seed

Zesty, mildly sweet, and oh so delicious! Perfect for spring and summer...and fall and winter! Who says you can't enjoy lemon year round?

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You may have seen us posting about our arrival of Young Living Essential Oils (YLEO) and how excited we've been to cook and bake with them! The first recipe...Lemon Poppy Seed using Lemon Vitality! This was a fun endeavor because Chef Ben and I made the same recipe side by side. His was made with 2% cow's milk, butter, AP flour and granulated cane sugar; while mine was made with coconut milk, vegan butter, gluten free flour and monk fruit sugar! Let me tell you...he tried both and said the 'ingredient free' version was as good as the traditional. All I know is that I had a bite, and then somehow both of my loaves were gone. I don't know where they went??? ::shrugg:: little ol' me couldn't have eaten all that by myself (but even if I had eaten both loaves...they weren't THAT big)...I made a half batch.

Before you read the recipe, remember that you can substitute equal amounts of standard ingredients for any of the specialty ingredients if you don't have the same dietary needs. The recipe is written with sugar, milk, butter and flour substitutes. *We purchased our ingredients at Wegmans.   

Lemon Poppy Seed 

(loaves or muffins)

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Ingredients

  • 1/2 cup Monk fruit sugar (Lakanto's monk fruit sweetener is amazing! 
  • 1 cup Gluten free flour ( for this one we used Bob's Red Mill 1 to 1)
  • 1/3 cup Poppy seed
  • 1 1⁄2 tsp baking powder
  • 1⁄2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup Vanilla Coconut Milk (we use So Delicious)
  • 1/4 cup non-dairy butter - melted (Earth Balance is always our recommendation)
  • 1 tsp vanilla extract
  • 3 tbs Lemon Juice
  • 3 drops Lemon Vitality Essential Oil   
  • 1 tsp FRESH lemon zest
  • 1 Egg beaten
  • 2 tbs powdered sugar (optional to sprinkle on top after cooled)

Combine Dry ingredients: flour, baking soda, baking powder, salt, poppy seeds and lemon zest. Stir together and set aside.

 x4 mini loaf pans/x1 standard loaf pan/ x12 muffins

x4 mini loaf pans/x1 standard loaf pan/ x12 muffins

Combine liquids: milk, vanilla and Lemon Vitality and set aside.

Combine butter and sugar in mixing bowl and cream together. 

Add egg and mix until incorporated

Alternate adding dry ingredients and liquids, mixing on low in between, just until incorporated. 

Fill loaf or muffin pan and bake on 350 for approx. 25-30 minutes. 

Allow to cool and Enjoy!

*You can sprinkle with powder sugar if you'd like to add a little extra sweetness!