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Vegan Matcha Poppy Seed Lemon Loaf

The nutty aromatic flavor of poppy seeds compliments the earthiness of Matcha in this moist breakfast loaf.

Makes 10-12 slices.

An original recipe prepared for us by Fueled Naturally.

Ingredients

    Matcha Loaf

    • 3 cups all-purpose flour
    • 1 cup, plus 4 Tbsp cane sugar
    • 1 tsp salt
    • 1 Tbsp baking powder
    • ¾ cup almond milk, unsweetened
    • 1 cup refined coconut oil, melted
    • 2 tsp vanilla extract
    • 4 Tbsp lemon juice
    • 2 Tbsp lemon zest
    • 2 tsp Aiya Culinary Grade Matcha
    • 4 Tbsp poppy seeds

    Glaze

    • 1 cup organic powdered sugar
    • 1 Tbsp lemon juice

Directions

    1. Preheat oven to 350F. Grease a 9"x5" loaf pan with coconut oil and lightly dust with flour. Set aside.
    2. In a large bowl, whisk together almond milk, melted coconut oil, vanilla extract, lemon juice and lemon zest.
    3. Add cane sugar to the liquid and whisk. Add salt and baking powder, then mix.
    4. Gradually add flour 1 cup at a time to the liquid, whisking in between.
    5. Once batter is mixed and smooth, scoop one cup of batter into a medium sized bowl. In the bowl, add Matcha and mix until well incorporated.
    6. For the remainder of batter, add poppy seeds and mix until well incorporated.
    7. Grab your greased pan and pour half the amount of poppy seed batter to the bottom of the pan. Spread evenly.
    8. Add the Matcha batter on top, spreading evenly, then add the other half of the poppy seed batter.
    9. For the swirl, run a dull knife through the batter 3 or 4 times, lengthwise.
    10. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan at least 10 minutes.
    11. For the glaze, place powered sugar and lemon juice in a small bowl and whisk together until smooth.
    12. Pour the glaze on the loaf and spread it around to fully cover the top of the bread. Allow the glaze to harden for 15-20 minutes, then slice and enjoy!

     

    Click below to purchase the Culinary Grade Matcha used in this recipe: