This bread is more like a rich moist cake. It's yummy and filling. The recipe is from Colette Heimowitz Atkins Cookbook in the breakfast section.
My version of this bread had a few changes to accommodate our store cupboard. I didn't have poppy seeds so I used black sesame seeds, which was a mistake as they gave my version of this bread a slightly dark grey colour. I only had baking powder and not baking soda so I added more baking powder in lieu of the baking soda.
|Lemon Poppy Seed Bread|
I never add salt to our food so I skipped the salt. I used soy cream instead of sour cream. I didn't have lemon extract so I used fresh lemon juice. But the biggest change was omitting the Atkins baking mix and using my own low carb baking mix. See how to make it in last week's blog post - here.
For more low carb and meat free recipes go to the recipes home page on - this link.
115ml unsweetened soy milk
30g poppy seeds
225g low carb flour mix - see last week's post
sugar substitute to taste
1 1/2 teaspoons Baking Powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
115g melted butter
2 large eggs
170ml sour cream
3 Tablespoons grated lemon zest
1 teaspoon lemon extract
1 teaspoon vanilla extract
Soak the poppy seeds in the soy milk.
Mix the dry ingredients together in a large bowl.
Mix eggs, melted butter, cream, lemon zest, vanilla and milk and poppy seed mix, basically the wet ingredients, together in another bowl.
Mix the wet and dry ingredients together and pour into an oven proof bread container.
Bake at 190'C for 50 minutes and allow to cool on a rack before slicing.
Labels: Lemon Poppy Seed Bread, low carb baking, low carb bread, low carb flour, replace atkins flour