Lemon Poppy Seed Loaf - with substitutions and improvements!

Below is one of my favourite loafs to bake - it has ingredients you feel good about and a light flavour to enjoy as a dessert or snack. I've listed the recipe as is, and put substitutions beside that I like and have tried. You can use some, all or none of these improvements to increase fiber and protein, remove animal products eg. dairy, eggs, or make it 'challenge-friendly' for you and your family. Enjoy!

  • 3/4 cup coconut sugar* *1/2 cup natural honey or maple syrup will do

  • 1/2 cup softened butter* *coconut oil, lactose-free or organic butter

  • 3 eggs (large)* *organic, free-range or use chia seeds (1 tbsp/3tbsp water)

  • 1/2 cup organic yogurt* *NO sugar added, plain, lactose-free

  • 1tsp vanilla* *I have used 1 scoop Progressive Vanilla whey protein powder instead

  • 1.5 cups quinoa flour* *try brown rice flour, or gluten-free all purpose flour if you need

  • 2 tsp baking powder

  • 3 tbsp poppy seeds* *if substituting eggs with chia seeds you may not need

  • 2 tbsp grated lemon zest (from one washed/organic lemon)* *add juice from grated lemon to the wet ingredients

  • Cream butter and sugar in large bowl with electric mixer. Add eggs, yogurt & vanilla; mix until combined.

  • Combine flour, baking powder, poppy seeds and lemon zest in medium bowl. Add to egg mix, combine until smooth.

  • Pour into loaf pan lined with parchment paper. Bake 40-45 mins at 350 degrees C. Let cool 15-20 mins before removing from pan.

Taia Spencer-Yap