As some of you know I have been trying to go gluten free and sugar free for a little while. I was craving baked goods so badly and decided to make this recipe. It absolutely hit the spot! I was surprised how much my kids liked it. I sliced the loaf and have the leftover frozen in my freezer. That way I am only seconds away from a warm piece of lemon cake when a craving hits me 🙂 This recipe came straight from Leslie Crier’s book.
Lemon Poppy Seed Cake
1 cup apple juice
¼ cup coconut oil, melted
2 eggs, whisked
½ cup maple syrup
1 TBS lemom zest
¼ cup freshly squeezed lemon juice
1 TBS vanilla
¾ cup finely grounds raw almonds
½ cup brown rice flour
¼ cup poppy seeds
1/3 cup coconut flour
1 tsp baking soda
½ tsp sea salt
Preheat the oven to 350 degrees. Combine all the ingredients and stir until thoroughly combined. Pour the batter into a greased bread pan (or a 9-inch round pan). Bake for about 45-50 minutes, until a toothpick inserted comes out clean. Allow it to cool for at least 30 minutes before cutting.
Source: WFM Recipes