Lemon Poppyseed Loaf
Citrus goes beautifully with our Golden Quickbread Mix. All you need extra is a couple of lemons and some poppy seeds and you have a tangy tea-time classic, reborn as a healthy whole grain treat. Or try it for dessert served with berries and a little freshly whipped cream.
Dry Mix
Wet Mix
- 2 large eggs
- 1/2 stick (4 tbsp) butter, melted
- 2 tbsp (27g) extra virgin olive oil
- 1 3/4 cups (420g) plain yogurt
- 2 lemons, juice and zest
- 1/4 cup (40g) poppyseeds
- 2 tbsp sugar
- 1 tsp vanilla extract
DIRECTIONS
- preheat oven to 350°F, lightly grease a 9 by 5 inch loaf pan
- juice and zest the lemons; mix together with sugar and set aside
- in a large mixing bowl, whisk the eggs to incorporate some air
- whisk in melted butter and olive oil (or equivalent quantity of your favourite oil)
- add yogurt, lemon mixture and vanilla; whisk smooth
- stir in poppy seeds
- add the entire 500g bag of grains and stir gently until JUST mixed (do not overmix)
- fill loaf pan, sprinkle with sanding sugar and bake about 55 min
Makes 1 large loaf
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