Lemon Blueberry Poppyseed Loaf | Thriving on Plants
Lemon Blueberry Poppyseed Loaf
15 mins prepServes 8
A moist and fruity loaf with bursts of warm blueberries, gluten-free, oil-free, and refined sugar-free. Perfectly sweet and tangy with the combination of lemon and blueberries.
1: Preheat the oven to 180°C/356°F. Grease and line a loaf pan and set aside.
2: In a bowl, combine coconut yogurt, rice malt syrup, mashed banana, lemon juice, lemon zest, vanilla extract, and almond milk. Whisk well.
3: In a separate bowl, whisk together buckwheat flour, vanilla protein, almond meal, baking powder, poppy seeds, and sea salt.
4: Add the wet mix into the dry mix and mix until smooth. Gently fold through blueberries.
5: Bake in the oven for 50-55 minutes or until cooked through. Remove from the loaf pan and place on a cooling rack for 30 minutes before slicing.
