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]
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
- 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.