Description

Healthy Lemon Poppy Seed Bread made gluten-free, dairy-free and sugar-free sweetened with birch xylitol. Bursting with citrusy flavor and drizzled with sugar-free melted white chocolate! Perfectly sweet, moist and tender

Ingredients

Scale

1 1/2 cups gluten-free flour

1/2 cup birch xylitol or raw sugar

½ cup plant-based milk

¼ cup lemon juice

1 tbsp lemon zest

1 tsp baking soda

1/2 teaspoon salt

1/2 cup extra virgin olive oil

3 large eggs

1 teaspoon vanilla extract

2 tbsp poppy seeds

Lily’s white chocolate bar for the glaze

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350F and line a bread pan with parchment paper.
Place milk and lemon juice in a bowl. Let it 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 about 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.

Prep Time: 10 minutes
Cook Time: 45 minutes