In the Kitchen | Recipe: Zesty Lemon Poppy Seed Bread with Coconut Butter Icing
Thursday 10th May, 2018
Sweet Laurel Vegan Lemon Poppy Seed Bread (Paleo, Vegan, Gluten Free)
Yields 2 mini loaves (7″x3″ pans) or 10 mini cupcakes
¼ cup coconut flour
¼ teaspoon Himalayan pink salt
¼ teaspoon baking soda
¼ cup coconut oil
¼ cup maple syrup
3 tablespoons psyllium husk + 6 tablespoons water
1 lemon, zested and juiced
1 tablespoon poppy seeds
