Lemon Poppy Seed Loaf (vegan)

Probably one of my favorite combos is lemon poppy seed! I wrote in another post here about my long time love of lemon and poppy seed.Check out the recipe for Orange Vanilla Poppy Seed Muffins!

There's just something so wonderful, fresh, and crunchy about this combo that is to die for!

This loaf is made a little healthier with apple sauce, coconut sugar, and spelt flower.

I used lilac sugar in these. You can make it by putting some clean and dry lilac flowers in a jar of sugar and then letting it sit for a few days. It has a wonderful floral scent and aroma perfect for baked goods and tea!

Lemon Poppy Seed Loaf

Ingredients
For loaf
1 cup all-purpose flour
1 cup spelt flour
1/4 cup sugar ( I used lilac sugar)
1/2 cup coconut sugar
1 tbsp poppy seeds
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp pink Himalayan salt
1 1/4 cup almond milk mixed with 1 tsp apple cider vinegar
1/4 cup applesauce
1/4 cup melted coconut oil
juice of one lemon
zest of one lemon (save some for the icing)
1 tsp vanilla extract

For icing
1 cup powdered sugar
2 tbsp lemon juice or almond milk
reserved lemon zest

Directions
1. Preheat oven to 375F. Lightly grease a loaf pan
2. In large bowl mix together the flours, sugars, poppy seeds, baking powder, baking soda, and salt.
3. In a smaller bowl, mix together the almond milk-vinegar mixture, apple sauce, coconut oil, lemon juice, lemon zest, and vanilla. Try to get everything to room temperature before mixing so the coconut oil doesn't harden. If it does, you can place the bowl in some warm water.
4. Pour batter into loaf pan and bake for 45-55 minutes until lightly browned on top and a toothpick inserted comes out clean. Allow to cool completely.
5. Make the icing by mixing everything in a bowl until smooth. Pour this over your cooled loaf. Let sit before serving