The north wind howls around the corner of the house: winter's stubborn icy grip has our early springtime under siege.
Scrubbing the dinner dishes tonight, I stared glumly out the kitchen window, noticing that my daffodils are doing perfect downward-facing-dogs into the snow and mud. And this wind is causing strange things to happen to the falling snowflakes: I can watch a single flake quickly dart toward the ground, then sail upward, slowly spiral toward me, then violently crash into the window pane. Very odd indeed.
I believe I've ingested more tea and coffee this winter than ever before. On it's own, that wouldn't be so bad, but it seems my afternoon teatime habit is usually accompanied by a baked good.
Due to our littlest guy's recent tummy issues, we've been inching toward becoming dairy free. In this bread recipe, I used coconut oil and milk for the butter and regular milk. I also used maple syrup and honey in place of the sugar.
Lemon Poppy Seed Bread with Lemon-Honey Glaze (Dairy-Free)
Makes (1) 8x4-inch loaf
1 cup whole wheat flour
1/2 cup white whole wheat flour
1 teaspoon baking powder
1/4 teaspoon salt
Zest of 1 lemon
2 tablespoons poppyseeds
3/4 cup softened coconut oil (substitute same amount of butter, if desired)
1/3 cup honey
1/3 cup maple syrup
3 large eggs
1 teaspoon vanilla extract
Juice of 1 large lemon (about 3 tablespoons)
1/8 cup coconut milk (substitute regular milk, if desired)
1/4 cup honey
Zest of 1 large lemon
Juice of 1 large lemon (about 3 tablespoons lemon juice)
Preheat oven to 350 degrees F. Place an oven rack in the center of the oven. Prepare the loaf pan by coating with softened coconut oil and lining the bottom with parchment paper. Then coat the top of the parchment with additional coconut oil. (Or just use cooking spray.)
Whisk together the flour(s), baking powder, salt, lemon zest and poppy seeds.
In a large mixing bowl, stir/beat the softened coconut oil with a wooden spoon until it's mostly smooth. Add the honey and maple syrup and continue to mix until the liquids are well-incorporated. Add the eggs, one at a time; scrape down the mixing bowl between each addition. Mix in the vanilla. Add the lemon juice. Stir well.
Pour about half of the wheat mixture into the coconut oil/egg mixture and gently stir. Pour in the coconut milk and stir. Pour in the remaining wheat mixture. Mix just until incorporated.
Scrape the batter into the prepared loaf pan and bake for 50-60 minutes, or until the bread is golden brown and a toothpick inserted into the center comes out clean. If your oven heats unevenly (like mine does), be sure to rotate the bread around the 30-minute mark.
To make the glaze, whisk together the honey and lemon juice. Set aside.
After the bread is done, place the loaf pan on a wire rack. Allow the bread to cool in the pan for about 15 minutes. Run a sharp knife gently around the edge of the bread to loosen it up a bit. Transfer the bread to a serving platter (while it's still warm). Poke the bread with a small knife or ice pick, if desired, and then slowly pour the glaze all over the bread. Serve warm or allow bread to sit overnight: that's when the best flavor will develop.
Recipe inspired by: The Joy of Baking