Lemon Poppy Seed Loaf
Serves: 4
There is nothing more refreshing than the fresh flavor of lemon in the summer! Pair that with some poppy seeds and you have a ‘fit’ loaf that you can eat for breakfast, as an afternoon snack with your tea/coffee, or as a light dessert when topped with some greek yogurt and berries!
Fit Ingredients
- 1/4c (28g) almond flour
- 1/4c (26g) ground flax seed
- 1/2c (42g) vanilla or unflavored protein powder
- 1tbs baking powder
- 2tbs stevia
- 5g poppy seeds (or more if you’d like)
- 1tbs fresh lemon juice
- 1tbs lemon zest
- 1.5tsp vanilla extract
- 1/2c + 1tbs egg whites
- 136g silken tofu, pureed in the blender
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- loaf pan
- non stick spray
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Directions
Pre heat your oven to 325 degrees. Spray your loaf pan with non stick spray. In a bowl combine your almond flour, ground flax, protein powder, baking powder, stevia and poppy seeds. In a second bowl combine your pureed tofu, egg whites, vanilla, lemon zest and fresh lemon juice. Add your wet ingredients into your dry ingredients. Mix well. Pour the batter into the loaf pan and bake for ~26 minutes. When done baking, remove the pan from the oven and allow the loaf to cool in the pan. Slice into 8 slices. Each serving is 2 slices.
I ate this light, refreshing loaf for breakfast one morning with a bowl of greek yogurt and berries. The following day, I diced up to slices and made a lemon loaf trifle using blueberries and ricotta sweetened with stevia! WoW!! Delicious!!
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Nutrition (1 out of 4 servings, each serving being 2 slices)
Calories: 156.7, Protein: 18.3g, Carbs: 6.5g, Fat: 7.0g (1g Saturated), Sodium: 154mg, Fiber: 3g (Net Carbs: 3.5g)
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