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Lemon-Poppy Teacake
Prep time: 15 minutes
Cook time: 35 minutes
Serves 10

1∕2 cup coconut oil, plus more for
the pan
2∕3 cup rice milk
1 tablespoon apple cider vinegar
1∕4 cup poppy seeds
3∕4 cup Bob’s Red Mill Gluten-Free
All-Purpose Baking Flour
1∕2 cup brown rice flour
1 1∕2 tablespoons baking powder
1 teaspoon xanthan gum
1 teaspoon salt
3∕4 cup agave nectar
1∕3 cup unsweetened applesauce
1 teaspoon pure vanilla extract
2 tablespoons pure lemon extract
1 tablespoon grated lemon zest


1. Preheat the oven to 325˚ F. Lightly
grease a 7-by-4-by-3-inch loaf pan
with coconut oil.
2. Pour rice milk, vinegar and poppy
seeds into a small bowl, but don’t
stir; set aside. In a medium bowl,
whisk together flours, baking powder,
xanthan gum and salt. Add coconut
oil, agave, applesauce, vanilla, lemon
extract and zest to the dry ingredients
and stir until smooth. Add the poppy
seed mixture to the batter and
combine just until all ingredients are
blended; the batter will expand slightly.
3. Pour batter into pan and bake
on the center rack for 35 minutes,
rotating the pan 180 degrees after
18 minutes. The finished teacake will be
golden brown and a toothpick inserted
in the center will come out clean.
4. Let the teacake stand for 20
minutes, then gently run a knife around
the edge. Cover the top with a cutting
board and invert the loaf onto the
board. Lift the pan away and re-invert
onto a plate. Serve warm or cooled.
Per serving: 266 calories, 13 g
fat (10 g saturated), 2 g protein,
37 g carbohydrates, 2 g fiber, 486
mg sodium.

Recipes reprinted from the book BABYCAKES by Erin McKenna. Copyright © 2009 by Erin McKenna.  Published by Clarkson Potter, a division of Random House, Inc.

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