Mini Lemon Poppy Seed Loaves
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
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!