Eosinophilic Esophagitis Friendly Vegan Lemon Poppy Seed Bread
Total time1 hr 30 min
Prep time15 min
Cook time55 min
4.8(5)
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Learn more →Ingredients
10 servings
For the flax eggs
- 2 tbsp ground flaxseed
- 6 tbsp water
For the bread
- 2 cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 2 tbsp poppy seeds
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup organic cane sugar
- ½ cup neutral oil (such as canola or sunflower oil)
- ¾ cup plant-based milk
- ¼ cup fresh lemon juice (from about 2 lemons)
- 1 tbsp lemon zest (from about 2 lemons)
- 1 tsp vanilla extract
For the glaze
- ¾ cup powdered sugar
- 2–3 tbsp fresh lemon juice
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with a strip of parchment paper that overhangs the two long sides, so you can lift the loaf out cleanly.
- 2
In a small bowl, stir together the ground flaxseed and 6 tbsp water until combined. Set aside for 5 minutes, until the mixture thickens to a gel.
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