LEMON POPPYSEED ZUCCHINI BREAD

July 26, 2020 / Lyn Jones / 0 Comments

Super moist and flavourful with cream cheese glaze

INGREDIENTS

  • 2 1/4 cups flour
  • 1.5 tsp BP
  • 3/4 tsp bicarb
  • 1/2 teaspoon salt
  • 2.5 cups shredded zucchini
  • 3 large eggs
  • 1.5 cups white sugar
  • 1/2 cup oil
  • 1/4 cup butter, melted
  • 1.5 tsp vanilla
  • 2 Tabs freshly squeezed lemon juice
  • 1.5 tsp lemon zest
  • 2 Tabs poppy-seeds

Glaze (makes a lot)

  • 28.35 g cream cheese, softened
  • 2 Tabs butter, melted
  • 1/2 tsp vanilla
  • 1 tsp freshly squeezed lemon juice
  • 2 cups icing sugar mixture
  • 6 Tabs milk, as needed

INSTRUCTIONS

  • Preheat oven to 350 degrees and grease a 9×5″ loaf pan and set aside.
  • In a medium bowl whisk together flour, BP, bicarb and salt.
  • In a large bowl combine zucchini, eggs, sugar, oil, melted butter and vanilla – mix well. Stir in lemon juice, lemon zest and poppy-seeds.
  • Add dry ingredients to wet ingredients and mix until just combined. Pour batter into prepared loaf pan. Bake for 45-60 minutes until an inserted toothpick comes out clean ( a few crumbs are okay but no wet batter). Allow too cool on a wire cooling rack.
  • While bread is cooling, prepare the glaze by creaming together cream cheese, butter, vanilla, and lemon juice. Add icing mixture and mix til combined. Add milk 2 Tabs at a time, mixing after each addition, until glaze is a pourable consistency.
  • Drizzle glaze over bread. Slice and serve or store in airtight container up to 5 days.

NOTES

Makes one 9×5 inch loaf, about 8-10 slices.

 

Grain-Free Summer Plum Cake

June 27, 2020 / Lyn Jones / 0 Comments

Moist and gluten-free, it is beyond delicious but also has simplicity and healthy ingredients.
Serves 6

Ingredients

  • 1 ¼ cup blanched almond flour
  • ¼ tsp. sea salt
  • 3 large eggs, at room temperature
  • 3 Tab. maple syrup, divided
  • 1 Tab. melted coconut oil
  • ½ tsp. pure vanilla extract
  • 750g ripe plums, pitted and sliced
  • 1 Tab. GF ground cinnamon
  • Zest of 1 lemon
  • 1 Tab. poppy seeds (optional)

Instructions

  • Preheat oven to 350 F
  • Line the bottom of an 8-inch spring-form cake pan with parchment paper
  • Add flour, salt, eggs, 2 tablespoons of maple syrup, coconut oil and vanilla into a large bowl. Whisk with an electric mixer until smooth
  • In a separate bowl, combine plums, 1 tablespoon maple syrup, cinnamon and lemon zest
  • Spread the dough in the pan and top with plums facing cut side up. Press the plums slightly into the batter and sprinkle with poppy seeds
  • Bake for 40 minutes
  • Cool the cake on a cooling rack first and then remove the cake by slightly loosening the edges first