This loaf is great for breakfast with coffee, but you can also have it as a mid-day snack or even dessert after dinner. Made with ground rolled oats, almond flour and sweetened with pure maple syrup, this yogurt based loaf is gluten-free, lemony, light and moist.

Lemon Yogurt Poppy Seed Loaf [Vegan]

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Calories

177

Serves

6

Cooking Time

60

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Ingredients

For the Dry Ingredients:

  • 2 cups rolled oats (no sugar; no salt added), ground to a powder
  • 1/2 cup almond flour
  • 2 heaping teaspoons (teaspoon) baking powder
  • 1/4 cup poppy seeds
  • 1 pinch of salt

For the Wet Ingredients

  • 1 cup organic soy yogurt (no sugar; no flavors added)
  • 1 teaspoon baking soda
  • 1/4 cup lemon juice, freshly squeezed
  • 1 tablespoon lemon peel, finely grated
  • 1/2 cup maple syrup
 
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Preparation

  1. Make sure that your blender bowl is dry and clean. Grind the rolled oats in your blender until you obtain a fine powder. This takes no longer than 30 seconds. Transfer the oat flour to a medium-size bowl. Add the remaining dry ingredients and mix with a fork. Set aside.
  2. Preheat your oven to  350°F.
  3. With the soy yogurt, pour out the small amount of water that you may see at the top of the yogurt (depending on brand). In a separate medium-size bowl, add the yogurt and mix in the 1 teaspoon of baking soda with a fork. Make sure that your bowl isn’t small because the yogurt will bubble up later. Set this aside.
  4. In a small bowl add the lemon juice, lemon peel and mix with a fork. Then add the maple syrup and mix with a fork until the maple syrup, lemon juice and peels are blended together.
  5. Pour the lemon/maple syrup mixture into the yogurt mixture. Hand whisk until the ingredients are well combined. Now you will get a lovely bubbly-foamy reaction!
  6. Pour the wet ingredients into the dry. Whisk by hand for a few minutes or until the mixture thickens and is well combined.
  7. Transfer the mixture to the loaf pan and spread evenly.
  8. Bake on middle rack in preheated oven for 40-45 minutes or until a toothpick test comes out moist but clean and the top is golden.
  9. Cool on rack. After 20 minutes, loosen the sides by passing a thin dull knife around the loaf edges.
  10. Let it cool completely before slicing and serving.
  11. When cool, wrap the entire loaf in foil and store it in the fridge. It keeps well for many days.
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Nutritional Information

Per Serving: Calories: 177 | Carbs: 25 g | Fat: 7 g | Protein: 4 g | Sodium: 132 mg | Sugar: 5 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.