Blender Vegan Lemon Poppy Seed Loaf with a Lemon Vanilla Glaze

Top! 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.

Prep:
20
minutes
Cook:
80
minutes
TOtal:
100
minutes

Ingredients

For the Lemon Poppy Seed Loaf:

  • 1 and 1/2 Cups rolled old fashioned oats
  • 1 and 1/2 Cups 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

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

Instructions

For the Lemon Poppy Seed Loaf: 

  1. Prepare your rectangle baking loaf pan with non stick spray. Set aside. Preheat your oven to 375 degrees.
  2. 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.
  3. Add your 1.5 cup almond flour and mix well.
  4. 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.
  5. 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.
  6. Last, add your lemon zest and poppy seeds. Blend to mix well again.
  7. 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.
  8. 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.
  9. 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.
  10. ENJOY!

For the Lemon Vanilla Glaze:

  1. 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.
  2. Whisk well until smooth. When loaf is done and has cooled. Pour glaze over your lemon poppy seed loaf and save any extras.
  3. ENJOY!