Easy Peasy Lemon Squeezy: Blender Vegan Lemon Poppy Seed Loaf with a Lemon Vanilla Glaze
You might not believe me when I tell you how easy peasy this lemon poppy seed loaf is to make. You also might not believe me when I tell you that it can easily be made in your blender. You heard that right! All ingredients get added to one blender for easy, fast mixing...this beauty will be baking in your oven in the blink of an eye! All you need to do is add, blend, mix and bake. This loaf is soft and moist, has the right balance between sweet and tangy, is speckled with plenty of poppies and it is truly is melt in your mouth good!
This sweet treat most definitely qualifies as an easy peasy lemon squeezy kind of recipe.
So, get those blenders ready!
Imagine the aroma of lemon, vanilla and maple syrup sweeping over you from your kitchen. It will put an instant smile on your face and a pure bliss feeling will being to radiate throughout your body. This blender lemon poppy seed loaf will give you all of the feels. It is one of those good mood food items that is an instant mood changer. You know how the saying goes: “when life gives you lemons” ....you turn it into something sweet. This is exactly what we are doing here.
This lemon loaf is perfect for a breakfast treat, a midday snack, or an after dinner delight. I created this to be a healthier version because let’s be real, we all love the healthy, but we still cannot resist sweet treats no matter how hard we try. So, with that being said, this shockingly enough this is vegan! It is such a tasty addictive treat that is made with no eggs, no butter, made with a non-dairy milk and the loaf itself contains no sugar (minus the icing on top).
Speaking of icing, one tip I will give is to not skip the icing. It makes the loaf! Since, the loaf itself does not contain any sugar and is naturally sweetened with blue agave or maple syrup it is not as sweet on its own. The icing is what make it so addictingly good.
Okay, so let’s set one thing straight...don’t get me wrong, I am a chocolate obsessed person and always will be. I would choose a baked chocolate good over anything else on any given day. But, honestly sometimes I can get too chocolate wasted and when that happens I like to change it up. So, when I am looking for that good change and need an exceptional yet healthier sweet treat, this is my go to. Once you try this, I know it will be yours too! Make this when you are craving something sweet or you are expecting some company. It is the best for any occasion and anytime of the week.
One last tip before you go and are on your way to making the best thing ever: make sure to let the loaf completely cool before removing it from the pan. Patrice is a virtue and as much as you want to get this baby out of the pan and devour every last bite, cooling is crucial. It will take about a good 20-40 minutes for it to cool before you can remove it from the pan and ice it. So, do yourself a solid and wait it out because the reward will be worth it in the end.
Tag @prettyplatebymichelle or #prettyplatebymichelle on instagram if you made this! I would love to see how easy peasy this was for you and how it turned. Share with me and I will reshare Your Pretty Plate with everyone else!
INGREDIENTS: For the Lemon Poppy Seed Loaf
1.5 Cup rolled old fashioned oats
1.5 Cup almond flour
1 TSP baking soda
1 TBSP baking powder
1/2 TSP salt
1/4 Cup pure dark maple syrup or blue agave (the maple syrup will be sweeter)
2 TBSP melted coconut oil
1/4 Cup poppy seeds
Fresh lemon juice from one lemon
2 TBSP lemon zest
1 TSP vanilla extract
1 Cup unsweetened vanilla almond milk
Prepare your rectangle baking loaf pan with non stick spray. Set aside. Preheat your oven to 375 degrees.
Pour your 1.5 cup of rolled old fashioned oats into your blender. Blend until they are very fine and have a flour like consistency.
Add your 1.5 cup almond flour and mix well.
Add your remaining dry ingredients: 1 TSP baking soda, 1 TBSP baking powder and 1/2 TSP salt. Mix all dry ingredients well. You try to blend, if that is not efficient mix well with a fork or spoon.
Add all of your wet ingredients into the blender to your mixed dry ingredients: 1/4 cup pure dark maple syrup, 2 TBSP melted coconut oil, fresh lemon juice from 1 lemon, 1 TSP vanilla extract and 1 cup unsweetened almond milk. Blend until batter is smooth and all ingredients are mixed well.
Last, add your lemon zest and poppy seeds. Blend to mix well again.
Pour your batter into your prepared rectangle baking pan. Using a spatula, smooth the top of it and then, hold the pan on each end and gently tap or drop your pan on your counter to even out the batter in the middle.
Bake at 375 degrees for 40 minutes. To check if it is done, place your toothpick in the middle and pull it out to see if it comes out clean. If so, it is done. IMPORTANT NOTE: make sure to let it cool completely before removing it from your pan. Cooling time will be about 20-40 minutes. If you do not let it cool you risk the chance of your loaf crumbling as you take it out of the pan.
When completely cooled, drizzle your lemon vanilla glaze over your loaf and garnish with extra lemon slices and lemon zest. Store in an air tight container.
INGREDIENTS: For the Lemon Vanilla Glaze
2 Cups Powdered sugar
1 TSP Vanilla extract
Fresh Lemon juice from one lemon
1 TBSP unsweetened vanilla almond milk
In a bowl, add all of the ingredients: 2 Cups Powdered sugar, 1 TSP Vanilla extract, fresh Lemon juice from one lemon and 1 TBSP unsweetened vanilla almond milk.
Whisk well until smooth. When loaf is done and has cooled. Pour glaze over your lemon poppy seed loaf and save any extras.
PRETTY PLATE KITCHEN ITEMS USED: