Lemon Poppy Seed Oat Loaf — A tender loaf with lemon glaze and poppy seeds.
- Yield
- 10 servings
- Time
- About 2 hr, including cooling
Ingredients for Lemon Poppy Seed Oat Loaf
- 1 2/3 cups (200 g) certified gluten-free oat flour
- 1/4 cup (30 g) gluten-free whey-casein protein powder
- 2 tsp (8 g) gluten-free baking powder
- 1/4 tsp (1.5 g) fine salt
- 3 large eggs
- 3/4 cup (180 g) plain Greek yogurt
- 1/3 cup (80 ml) neutral oil
- 1/3 cup (105 g) maple syrup
- 1 tsp (5 ml) vanilla extract
- 2 tbsp (30 ml) lemon juice
- 2 tsp (4 g) lemon zest
- 1 tbsp (9 g) poppy seeds
- 1/2 cup (60 g) powdered sugar
- 2 tsp (10 ml) extra lemon juice
How to Make Lemon Poppy Seed Oat Loaf
- Heat a conventional oven to 350°F (180°C). Prepare one lined 8 x 4-inch (20 x 10 cm) loaf tin.
- Whisk the oat flour, protein powder, baking powder and salt. In another bowl whisk eggs, yogurt, oil, maple syrup and vanilla. Combine just until even; rest 5 minutes.
- Add lemon juice and zest to the wet mixture; fold in poppy seeds.
- Bake 40-50 minutes, until a skewer comes out without wet batter and the top springs back. Cool 15 minutes in the tin, then on a rack for at least 1 hour.
- Mix powdered sugar and extra lemon juice into a thick drizzle. Add a few drops of water only if needed; spoon over the cooled loaf.
Cinema Finish
Use the listed topping for a clean finish. Slice chilled cakes and bars with a warm, dry knife; serve plated desserts on simple cream-colored ceramics. Additional garnishes in the illustrative image are optional and are not included in the recipe quantities.
Storage
Refrigerate covered for up to 3 days. Keep chilled until serving.
Recipe and image note
Editorially reviewed, not kitchen-tested. The image is an AI-generated styling illustration, not a photograph of a tested result. Use certified gluten-free oats and oat flour and check all ingredient labels; avoid cross-contact. US volume measures are approximate; metric weights govern. No verified nutrition values are supplied.
Source: Oat Indulgence, pages 36, 37