Recipe Adventure: Lemon Poppy Seed Loaf

This recipe is a variation on the lemon loaf I posted a while ago. It’s pretty much the exact same recipe, adding poppy seeds. It’s got a wonderful subtle crunch and flavour.

lemon poppy seed loaf recipe

Ingredients:
1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon kosher salt
2 tablespoons poppy seeds
1 cup plain yogurt
1/2 cup sugar
3 extra-large eggs
2 teaspoons grated lemon zest (2 lemons)
½ teaspoon pure vanilla extract
½ cup coconut oil

Set aside:
1/3 cup sugar
1/3 cup freshly squeezed lemon juice

Directions:
Preheat the oven to 350 degrees.
Grease an 8 ½ x 4 ¼ x 2 ½-inch loaf pan. Line the bottom with parchment paper if desired.

Sift together flour, baking powder, and salt and poppy seeds into one bowl.
In another bowl, whisk together yogurt, 1/2 cup sugar, eggs, lemon zest, and vanilla.
Slowly whisk the dry ingredients into the wet ingredients.
With a spatula, fold the coconut oil into the batter, making sure it’s all incorporated.
Pour the batter into the prepared pan and bake for about 45 minutes, or until a toothpick comes out clean.

Then, simmer 1/3 cup lemon juice and the remaining 1/3 cup sugar in a pan until the sugar dissolves.

When the cake is done, cool for 10 minutes. Poke holes in the cake with a skewer, then while the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in.

lemon poppy seed loaf recipe

Recipe Adventure: Easy Lemon Loaf Recipe

lemon-loaf

Ingredients:
1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon kosher salt
1 cup plain yogurt
1/2 cup sugar
3 extra-large eggs
2 teaspoons grated lemon zest (2 lemons)
½ teaspoon pure vanilla extract
½ cup coconut oil

Set aside:
1/3 cup sugar
1/3 cup freshly squeezed lemon juice

For the glaze:
1 cup confectioners’ sugar
2 tablespoons freshly squeezed lemon juice

Directions:
Preheat the oven to 350 degrees.
Grease an 8 ½ x 4 ¼ x 2 ½-inch loaf pan. Line the bottom with parchment paper if desired.

Sift together flour, baking powder, and salt into one bowl.
In another bowl, whisk together yogurt, 1/2 cup sugar, eggs, lemon zest, and vanilla.
Slowly whisk the dry ingredients into the wet ingredients.
With a spatula, fold the coconut oil into the batter, making sure it’s all incorporated.
Pour the batter into the prepared pan and bake for about 45 minutes, or until a toothpick comes out clean.

Then, simmer 1/3 cup lemon juice and the remaining 1/3 cup sugar in a pan until the sugar dissolves.

When the cake is done, cool for 10 minutes. Poke holes in the cake with a skewer, then while the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in.

When the cake is completely cool, combine confectioners’ sugar and lemon juice, pour over the cake.

Garnish with toasted coconut and lemon zest if desired.

 

Recipe Adventure: Mini turkey & veggie loaf

By Nicole & Andrew

Fall is approaching us and this means we’ll all be wanting some good old fashioned comfort food. We’ve created a very simple and easy recipe that’s amazingly healthy too!

turkey_mini_loaf

Ingredients:
1-2 packages of lean ground turkey breast
1 grated zucchini
1-2 grated carrots

1 head of garlic chopped
1 onion chopped
herbs and ground pepper
worchestire sauce to taste
5-6 mushrooms finely chopped
1-2 eggs
1/2 cup bread crumbs
1/2 cup sun dried tomatoes chopped
1/2 cup grated cheese (whatever you choose), we used parmesan and swiss

Directions:
Preheat oven to 400°F and set aside your muffin pan near by since your hands will be pretty messy after this. Sautée onions and garlic. Combine turkey and all ingredients in a large bowl, mix together with your hands. Create balls large enough to fit into your muffin pan, don’t be afraid to make them large.

Once your tray is full, place in oven for 25-30 mins depending on size of your “muffins” be sure to place a bake sheet tray under the muffin tray, because the juices do spill over during cooking. Once cooking time has completed, remove from oven and let sit for 10 minutes.

Creative twist:
Make mashed yams or potato and use to put on top of your “muffins” as “frosting”