Mini Lemon Poppy Seed Loaves

Don't be alarmed by the number of ingredients in this recipe. All of it comes together in less than 15 minutes. Once cooked, top with luscious lemon lavender vegan butter. The subtle tart and floral notes make this one for the books.

adapted from The Unconventional Baker

| Yield: two mini loaves | Time: 45 minutes |

Ingredients

6 tablespoons unsweetened applesauce

6 tablespoons maple syrup

1 tablespoons pure vanilla extract

1 teaspoon pure lemon extract

2 tablespoons lemon juice

¾ cup brown rice flour

5 tablespoons tapioca starch

5 tablespoons sweet sticky rice flour

¼ tsp guar gum

½ tsp baking soda

1 tbsp poppy seeds

Whipped Lemon Lavender Butter

¼ cup non-dairy butter

2-3 tablespoons maple syrup

1 tablespoon lemon juice

1 teaspoon dried lavender

1 teaspoon pure vanilla extract

½ teaspoon pure lemon extract

dash of salt

Preparation

Preheat oven to 350F. Line two mini loaf pans (5.5″ x 3″ x 2″) with parchment paper. Set aside.

Place all wet ingredients in a mixing bowl and mix to combine. Add in dry ingredients and stir everything together into a uniform mixture. Let mixture stand a minute. Transfer into prepared pans.

Bake in a preheated oven for approximately 30 minutes, or until a skewer inserted in the middle comes out clean.

Cool on a wire rack.

To make the whipped lemon lavender butter, place all ingredients in a small mixing bowl and mix until everything is incorporated into a smooth mixture.

Spread over the top of your loaf, sprinkle with lemon zest, dried lavender, slice and enjoy!