3.1K Views 2 years ago

Lemon Yogurt Poppy Seed Loaf
[Vegan]

JZ By: Julie Zimmer

Author Bio

Julie combines her years of medical experience with her passion for healthy eating to bring... Read More

Build your own custom collections — save, add notes, customize and print!

Order with Instacart Download Our App

Slices of golden-brown vegan Lemon Yogurt Poppy Seed Loaf, studded with poppy seeds and a moist crumb, neatly arranged on a plate.

For brands

Want to reach our audience?

Partner with One Green Planet →Not a brand? join our membership!

Discover more recipes with these ingredients

Lemon

Lemon Yoghurt Poppy Seed Loaf [Vegan]

177

Dairy Free

Vegan

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.

Ingredients You Need for Lemon Yogurt Poppy Seed Loaf [Vegan]

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

Build your own custom collections — save, add notes, customize and print!

Order with Instacart Download Our App

How to Prepare Lemon Yogurt Poppy Seed Loaf [Vegan]

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.
Preheat your oven to 350°F.
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.
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.
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!
Pour the wet ingredients into the dry. Whisk by hand for a few minutes or until the mixture thickens and is well combined.
Transfer the mixture to the loaf pan and spread evenly.
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.
Cool on rack. After 20 minutes, loosen the sides by passing a thin dull knife around the loaf edges.
Let it cool completely before slicing and serving.
When cool, wrap the entire loaf in foil and store it in the fridge. It keeps well for many days.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Discover Our Latest Recipes

Get thousands of vegan, allergy-friendly recipes in the palm of your hands today!

Get your favorite articles delivered right to your inbox!