FOR THE LOAF:

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2 cups (500 mL) spelt flour or oat flour

½ cup (125 mL) coconut sugar

¼ cup (60 mL) poppy seeds

1 tsp (5 mL) baking powder

½ tsp (2 mL) baking soda

½ tsp (2 mL) sea salt

Grated zest and juice of 1 lemon

¼ cup (60 mL) grapeseed oil or melted coconut oil

½ cup (125 mL) almond milk

2 extra-large eggs, lightly beaten​

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FOR THE COCONUT ICING:

½ cup (125 mL) coconut butter, at room temperature

¼ cup (60 mL) liquid honey

1 tsp (5 mL) pure vanilla extract

½ tsp (2 mL) grated lemon zest

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METHOD

In a medium bowl, whisk together flour, sugar, poppy seeds, baking powder, baking soda, sea salt and lemon zest. Beating well after each addition, add grapeseed oil, almond milk, lemon juice and eggs.

Pour batter into loaf pan. Bake for 35 to 40 minutes or until a toothpick inserted in the center of the loaf comes out clean. Cool completely before applying icing. (I usually leave the loaf in the pan, cut out a slice, cover the loaf and pop it back in the fridge.)

For the icing, combine all ingredients in a small bowl; stir until well combined. Enjoy immediately or refrigerate for a week.

OPTION:

To make muffins, line a muffin pan with paper liners. Divide batter among muffin cups, filling three-quarters full. Bake for 22 to 24 minutes or until a toothpick inserted in the center of a muffin comes out clean. Cool completely before applying icing.