Zesty and sweet Lemon Poppy Seed Bread. Made with only plant-based ingredients and sweetened with dates. Enjoy this Lemon Poppy Seed Bread served as a dessert, snack, or a tasty breakfast with your favorite fruits.
1½cupsunsweetened soymilk (or other plant-based milk)
1teaspoon vanilla extract
Icing (makes enough for 2-3 loaves)
1cupraw cashews
¾cupwater
½cuppitted, soft dates
2tablespoonsfresh lemon juice, or more to taste
Instructions
Preheat the oven to 350F. Line a glass loaf pan with parchment paper and set aside.
In a high speed blender, blend the oats until fine like flour. Using a mesh strainer, sift the oat flour through the strainer into a bowl. Set aside any remaining oat flour clumps.
Stir the baking powder, baking soda, and poppy seeds into the oat flour. Set aside.
Pit the dates and zest the lemon, set aside.
In a small bowl, combine the soymilk and lemon juice. Set aside and allow to curdle for a few minutes.
Add the dates, lemon zest, lemon juice with soymilk, vanilla, and reserved oat flour clumps to a high speed blender. Blend the ingredients until smooth and creamy. Pour into a mixing bowl.
Add the oat flour to the wet ingredients. Fold the ingredients together until combined. Avoid over stirring.
Pour the batter into the lined loaf pan. Spread the batter out evenly.
Bake on the middle rack of the over for 40-45 minutes. At about 40 minutes, poke the bread with a toothpick and check to see if any dough is on it. If there is still dough, place the bread back into the oven for 5-10 minutes, and then check again. Once the toothpick comes clean, remove the bread from the oven and set aside to cool.
Icing
Combine all the icing ingredients together in a high speed blender. Blend until smooth and creamy.
Spread the cashew icing over the bread. For more of an icing look, spread the cashew cream on while the bread is warm. For more of a frosting look, wait to add until the bread is completely cooled. Feel free to top with some additional lemon zest.
Once the bread is completely cooled, slice and enjoy! Store the bread in the fridge. Leftover cashew cream can be stored in the fridge or freezer.