The South Arm Community Kitchen made a Gluten Free Lemon Poppy Bread for dessert.
This is a high fiber quick bread and it’s great for breakfast or any time of the day.
Ingredients
- 2 1/2 cups rolled oats
- 4 large eggs, room temperature
- 1 cup full-fat Greek yogurt
- 3/4 cup honey
- 1/4 cup lemon juice
- 3 teaspoons lemon zest
- 1/4 cup poppy seeds
- 2 1/4 teaspoons baking powder
- pinch of salt
Source: this recipe is adapted from Tasty
Instructions
 Preheat oven to 350F.
Using a food processor, grind the rolled oats until they have become a fine powder. Set aside. |
 In a large bowl, whisk the eggs until pale and foamy. This is better done with a electric whisk.
Add the Greek yogurt to the eggs and whisk until the mixture is smooth. |
 Add in the honey, lemon juice and lemon zest and whisk until well combined. |
 In another bowl, combine the oat flour, poppy seeds, baking powder and salt. |
 Fold the ingredients together until no dry oat flour appears. |
 Pour the batter into a greased and floured loaf pan. |
 Clean the sides of the pan to prevent burning.
Bake for 30 to 35 minutes in the 350F preheated oven until a golden brown crust has started to form and the loaf springs back when touched. |
 Let the loaf cool for 15 minutes before removing it from the pan. |
