Herbed Lemon Poppy Seed Bread

• 1-3/4 cup Quinoa Flour
• 1/2 cups Granulated Sugar
• 1 Tablespoon Baking Powder
• 1 teaspoon Herbes De Provence
• 1 teaspoon Poppy Seeds, Plus Additional For Sprinkling On Top
• 1/4 teaspoons Salt
• 2 whole Lemons, Zest And Juice
• 1 cup Almond Milk
• 2 Tablespoons Olive Oil
• 2 whole Eggs
• 2 sprigs Fresh Thyme Leaves, Removed From The Stems

1. Preheat oven to 350u0b0F and liberally spray a standard loaf pan with cooking spray. Combine flour, sugar, baking powder, herbes de Provence, poppy seeds and salt in a large mixing bowl. Whisk all of that together to aerate the dry ingredients. In another bowl combine the lemon zest, lemon juice, almond milk, olive oil, eggs and fresh thyme. Whisk those wet ingredients together until smooth. Pour the wet ingredients into the bowl of dry ingredients and whisk it all together into a smooth, thick batter.
2. Pour the batter into the prepared loaf pan and smooth it out to be even on top. Sprinkle a generous amount of additional poppy seeds on top, then bake the loaf for around 50 minutes. Use a toothpick inserted in the very center to test whether it is baked through, it's the most reliable way. It should come out cleanly.
3. When done, let the bread cool in the loaf pan for 15-20 minutes, then turn it out onto a cutting board to finish cooling. Slice the bread and serve with a great cup of coffee or tea! It will also keep for a day or so sealed in a container. Enjoy!

quinoa flour, sugar, baking powder, poppy seeds, ubc, lemons, almond milk, olive oil, eggs, thyme

Taken from tastykitchen.com/recipes/breads/herbed-lemon-poppy-seed-bread/ (may not work)