Vegan Lemon Poppyseed Loaf

Transitioning from 80% raw food to Whole Food Plant Based diet (WFPB) ***Cooking without oil and adapting my recipes accordingly***

subheading: For the Loaf:

1 ½ cups all-purpose flour

½ cup granulated sugar or coconut sugar

2 tablespoons poppyseeds

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

Zest of 2 lemons

⅓ cup lemon juice (from the zested lemons)

½ cup unsweetened almond milk or other plant-based milk

¼ cup melted coconut oil or vegetable oil

1 teaspoon vanilla extract

subheading: For the Lemon Glaze:

1 cup powdered sugar

2 tablespoons lemon juice

Directions at feedod.net

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