quickbread - poppseed loaf gf

By tinathorn

Ingredients

• 1/2 cup poppyseeds
• 3/4 cup goat milk
• 3/4 cup Earth Balance vegan “butter”, softened
• 3 large eggs
• 1 tsp gluten free vanilla
• 2 tsp baking power
• 2 cups gluten free flour blend (I like to use Compliments gluten free flour blend that is available at Sobeys and Safeway)
• 1 1/4 cup white sugar

Details

Servings 1
Adapted from wheatfreemom.com

Preparation

Step 1

Preheat oven to 350 degrees.
Line a bread loaf pan with parchment paper.
In a small bowl combine the goat milk and poppyseeds and let sit for 10 minutes.
In a stand mixer cream the vegan “butter”, sugar, eggs and vanilla.
Beat on medium speed until smooth.
In a small bowl whisk the gluten free flour and baking powder.
Add dry ingredients to wet plus the goat milk and mix on medium speed until batter is smooth and airy.
Pour batter into lined loaf pan and bake in oven for 60-75 minutes.
Remove from oven and cool completely before slicing.