Ingredients for Lemon Poppy Sunburst Bread
- 2 teaspoons baking powder
- 1/2 cup sunflower seeds
- Golden Raisin
- Plain Soymilk
- 1/2 teaspoon salt
- Sunflower Oil
- All Purpose Flour
- 1/4 cup flax seeds
- 2 tablespoons poppy seeds
- 1/2 cup tahini
- 1 cup granulated sugar
- Lemon, Juice And Rind Of
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How to Make Lemon Poppy Sunburst Bread
- Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
- In a blender, grind 1/4 cup flax seeds into a fine powder.
- Add 1/3 cup water to the blender and blend until frothy. Set aside.
- In a large bowl, combine 1/2 cup sunflower oil (or vegetable oil), 1/2 cup tahini, and 1 cup granulated sugar.
- Beat with an electric mixer on medium speed until well combined.
- Beat in the reserved flax mixture until smooth.
- In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, beating on low speed until just combined.
- Beat in 1 cup soy milk, 1/4 cup lemon juice, and the zest of 1 lemon.
- Gently fold in 1/2 cup sunflower seeds and 1/2 cup raisins.
- Pour batter into the prepared loaf pan.
- Sprinkle 2 tablespoons poppy seeds evenly over the top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Once completely cooled, slice and serve. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
99 g
Sugar
799g
Fat
116g
Carbs
149g
