Name: Lemon Poppy Seed Loaf (GF bread that you can make in a blender)
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Ingredients: Dry Ingredients; 1½ cups of rolled oats (140 grams); ¾ cup of almond flour (48 grams); 2 teaspoons of baking powder; ½ teaspoon of fine sea salt; Wet Ingredients; 1 cup of banana pulp (use very ripe banans); 1/3 cup of maple syrup (or date syrup); ¼ cup of almond butter; 2 tablespoons of freshly squeezed lemon juice; 1 tablespoon of lemon zest; 1 teaspoon of almond extract; Mix In; 2 tablespoons of poppy seeds

Lemon Poppy Seed Loaf (GF bread that you can make in a blender)

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The sweet citrusy smell of fresh lemon poppy seed loaf, makes you feel like you’ve walked into your favorite bakery. It’s moist and tender, packed with delicious lemony flavors and just the right amount of poppy seeds.

The best part about this heathy gluten-free loaf is that it can be made in a blender. No bowl required! The trick to non-gummy GF blender bread is to blend your dry ingredients into flour first. Then add your wet ingredients and do an initial mix with a spatula to get the dry ingredients at the bottom of the blender container incorporated into the wet ingredients. This way, you only have to blend the whole mixture for about 10 seconds, since oats become gummy when over mixed. I really like using 2 mini loaf pans instead of a traditional sized loaf pan. This gives the loaves a cute shape and helps with even cooking.

Top with Tangy Lemon Sauce (recipe below) for a not-to-sweet breakfast treat. Your tea and coffee with thank you!

Ingredients

lemon poppy seed loaf pre-pared pans — Wet Ingredients

1 cup of **banana** pulp (use *very* ripe banans)
1/3 cup of maple syrup (or date syrup)
¼ cup of **almond butter**
2 tablespoons of freshly squeezed lemon juice
1 tablespoon of lemon zest
1 teaspoon of almond extract

lemon poppy seed loaf batter unbaked in pans — Mix In

2 tablespoons of poppy seeds

Method for making Lemon Poppy Seed Loaf

1. First, pre-heat your oven to 375 F. Prepare 2 mini sized bread pans or 1 regular sized bread pan by lining the sides and bottom with parchment paper. You can do this by tearing off a sheet of parchment that is the same width of your pan. Then line the long sides and the bottom with a single piece, making handles that hang over the edge of the pan. If you are using non-stick pans, greasing them won’t be necessary, otherwise rub a small amount of oil on the non-parchment covered surfaces.

2. Next, add all of the dry ingredients; the oats, almond flour, baking powder and salt, to a blender container. Securely attach the lid and blend on medium speed for 30 seconds or until the oats have turned into oat flour. Oat flour and almond flour will be more course in texture than standard flour.

3. Use a fork to mash 2 very ripe medium bananas in a bowl or measuring cup. Add 1 cup of the banana pulp to the blender container, followed by the maple syrup, almond butter, lemon juice & zest and almond extract. Adding to much wet ingredients can make your bread gummy, so if you have extra banana pulp just save it for another purpose. Give the whole mixture a stir with a spatula to help ensure quick even blending.

4. Securely attach the lid and blend on medium speed for 10 seconds. Oats become gummy when overmixed, so blend just until the ingredients are incorporated.

5. Using a spatula, mix in the poppy seeds.

6. Scoop the batter into the prepared bread pan(s). Place on the middle rack in the oven and bake for 45 minutes at 375 F. You’ll know they are done when a toothpick inserted comes out clean. Cool for 3 minutes only (to prevent steam from forming in the pan which can create gumminess). Then remove from pan(s) and remove the parchment paper, then transfer to a wire rack. Let cool before slicing for best texture.

Note: If using a single loaf pan, additional cooking time (5 min.) may be necessary.