Lemon Poppy Seed Mini Loaves

These gorgeous mini loaves are perfect for catching up with friends or for work lunchboxes!

Lemon Poppy Seed Mini Loaves

Makes 8 mini loaves OR 12 small Muffins 

INGREDIENTS

2 cups almond meal

½ cup tapioca flour

1 ½ teaspoon baking soda

Pinch of seat salt

Zest of 2 lemons

3 eggs lightly whisked (to make these vegan replace with flax or chia eggs)

3 tablespoons Coconut oil

1 tablespoon Raw Honey (can sub rice malt or maple syrup)

½ cup Coconut yoghurt

Juice of 1 lemon

1 tablespoons poppy seeds

METHOD

In a large bowl combine first 4 dry ingredients. Add lemon zest. In a separate bowl add honey & coconut oil. Cream with a hand mixer or some muscle 💪& a spatula until pale. Add Lemon juice, mix well.

Mix eggs into almond meal mixture. Add honey/coconut oil to almond meal mix & combine. Fold in yoghurt & poppy seeds. Scoop batter into a mini loaf tin with each well ¾ full.

Bake in a preheated 175°C (350°F) for 10 minutes. Rotate pan & bake for a further 4 minutes. Let cool completely & glaze.

Lemon Glaze 

2 Tbl Coconut oil

1 Tsp honey

Juice of ½ a lemon

Zest of 1 Lemon

1/4 Tsp Ghee

METHOD: Combine coconut oil, honey, lemon juice & zest in a pot and melt on low heat on the stove. Remove from heat and stir in Ghee. Let cool slightly but glaze tops of cakes 2-3 times leaving a few minutes between applications before glaze sets. 

Enjoy x