I still have a tree full of Meyer Lemons that are hanging on for dear life – actually they are about to explode in this summer heat, so I am trying every recipe I can think of to make the most of them. This is my take on a traditional lemon poppy seed cake. It’s gluten-free, dairy-free, sugar-free, and quite delish.
Ingredients
- 2 tbsp chia seeds
- 3/4 cup almond milk
- 1.5 cups gluten-free baking mix (I like Pamela’s)
- 1/2 cup Xylitol
- 1 tsp baking powder
- 2 tsp cornstarch
- 1 tbsp lemon zest
- 1/3 cup lemon juice
Instructions
- Pre-heat oven to 375 degrees F
- Mix chia seeds into almond milk and set aside for 15 minutes.
- Mix the remaining ingredients together in a large bowl.
- Add the almond milk/chia seed to the bowl and combine well. If the mixture seems a bit too thick, add a little more almond milk (you want a typical muffin batter consistency).
- Spoon into muffin cups or small silicone loaf pans.
- Place in oven for 30 minutes -or until top is lightly browned and toothpick comes out clean.
