• Katherine Arthurs

Gluten Free Lemon Poppyseed Mini Loafs

🍋 Sooo good! Inspired from Natalie @lmadesimple recipe - I made it gluten free with @bobsredmill flour blend, less sugar, added honey & coconut milk 🥛 Make these, freeze them or eat them all today!


Gluten Free Lemon Poppyseed Loaf


½ cup (1 stick) butter, room temperature ½ cup sugar ½ cup raw honey, warmed 3 tablespoons lemon zest 1½ teaspoons vanilla extract 3 eggs, room temperature 1⅔ cup Gluten Free Blend (I used Bob RedMill) 2 tablespoons poppy seeds 1 teaspoon baking powder 1/4 teaspoon baking soda ½ teaspoon salt ½ cup sour cream ¼ cup coconut milk 2 tablespoons fresh lemon juice

Preheat oven to 350 degrees. Lightly spray 4 mini loaf pans or 1 8×4-inch loaf pan (you could make these into muffins too). Using a mixer, beat together the butter, sugar, honey, lemon zest, and vanilla extract for 3 minutes. Add the eggs one at a time and mix until combine. In a separate mixing bowl whisk together the flour, poppy seeds, baking powder, baking soda and salt. In another small mixing bowl combine the sour cream, coconut milk and lemon juice, mix together until smooth. Using your mixer on low speed, alternate adding the dry ingredients and the wet ingredients in three separate additions to the butter & sugar mixture. You wan the batter to be smooth in consistency. Pour batter into the prepared loaf pans. Bake for 45 minutes to 1 hour 10 minutes – depending on your oven. Insert a tooth pick or thin knife to check for doneness. Remove from oven and let rest in the pans for 25-30 minutes on a drying rack. Remove from pans, slice and enjoy! *these freeze great – just wrap generously and when ready to enjoy let thaw at room temperature. I love slicing mine up and toasting it