Lemon Poppy Seed Mini Cakes

I need to buy stock in lemons.  Between the pasta, the dressing, the greens, and so many more recipes, I just can’t stop. This is getting ridiculous.  I hope you are as infatuated with this vibrant yellow fruit as I am.  If not, my sincerest apologies.

lemon poppy seed mini cakes // edible perspective

These cakes are going to make your day.  Or your weekend.  Or your week.  Because they are perfect whenever-cake.

With a light honey sweetness they can definitely play the breakfast role.  Maybe not everyday, but you know, once in awhile.  And with their creamy glaze they could also pose as dessert.  Or, there’s also brunch!  That’s what I’m talkin’ about!

Basically, they’re versatile.  I think you get it.

lemon poppy seed mini cakes // edible perspective

Lemon helps these little cakes taste fresh + bright, and the mixture of flours creates a tender, fluffy + light, cake-like texture. 

lemon poppy seed mini cakes // edible perspective

The poppy seeds add a nice little crunch, slight nutty flavor, and make these cakes extra cute.  Or maybe it’s their mini bundt shape.  Either way, these cakes are cute.  Admit it!  You love them!

lemon poppy seed mini cakes // edible perspective

Maybe you love powdered sugar glazes.  You could most definitely glaze these cakes that way.

However, for today I decided to go with a simple cashew cream glaze.  For me, it’s the ideal sweetness and I adore the creaminess.  If you need it a bit sweeter just add more honey.  Simple as that!

lemon poppy seed mini cakes // edible perspective

You know how when you top something with lemon zest it tends to clump together?  To make this process easier, spread the zest on a piece of parchment paper and let it dry out while you make the cakes.  When you’re ready to top with the lemon zest it will be dried out and much easier to sprinkle overtop!  New discovery.  I’m excited.

lemon poppy seed mini cakes // edible perspective

Poppy seeds also make awesome sprinkles but use the real thing if you like!  I love the brand India Tree and their line of nature’s color sprinkles.

lemon poppy seed mini cakes // edible perspective

Now how about we eat?  I’m totally open this weekend and looking for brunch invites.  I’ll bring the cake[s].

lemon poppy seed mini cakes // edible perspective

Print this!

Lemon Poppy Seed Mini Cakes

gluten-free, dairy-free // yields 12, mini bundt cakes

adapted from:lemon blueberry breakfast cakes

• 3/4 cup gluten-free oat flour
• 1/2 cup blanched almond flour
• 1/4 cup sweet rice flour
• 2 tablespoons poppy seeds
• 1t baking powder
• 1/4t salt
• 2 large eggs
• 1/3 cup honey
• 1/4 cup unsweetened applesauce
• 3 tablespoons unsweetened almond milk
• 2 tablespoons unrefined coconut oil, melted + slightly cooled
• 2 tablespoons lemon juice
• 1 1/2 tablespoons lemon zest
• 1 teaspoon pure vanilla extract
• lemon zest, poppy seeds, sprinkles, optional toppings

1. Preheat oven to 350*
2. Thoroughly grease a 12 mold mini bundt pan or your pan of choice [ie: muffin, doughnuts, ramekins, 9-inch cake pan, etc.].
3. Mix the dry ingredients in a large mixing bowl.
4. Whisk the eggs and then whisk in other wet ingredients until fully combined.
5. Stir the wet into the dry until you no longer see dry flour.  Avoid over-stirring.  Let sit 1-2 minutes.
6. Pour evenly into greased pan and bake for 16-20 minutes until the cakes are golden brown, spring back when touched, and a toothpick comes out clean.
7. Allow to fully cool before removing from the bundt molds.  Use a small silicone spatula or non-metal knife to help carefully release the cakes.  Turn onto a cooling rack, then glaze and serve.

notes/substitutions: Set your oven to 370*F if you’re around 5,000-ft elevation and decrease the baking powder by 1/8 teaspoon.  Sub high-quality gluten-free all purpose flour 1:1 for the oat flour only if needed.  The almond flour and sweet rice flour are best not substituted.  Use melted butter or another baking oil if desired.  If using a different type of pan, note the baking time will vary.

Vanilla Cashew Cream Glaze

• 3/4 cup raw cashews, soaked for at least 4 hours or overnight
• 1/3-2/3 cup unsweetened almond milk
• 3 tablespoons honey
• 1 teaspoon pure vanilla extract
• pinch of salt

1. Drain and rinse the soaked cashews and place them in a high-speed blender with 1/3 cup milk, the honey, vanilla, and salt.
2. Blend until creamy and smooth, slowly adding more milk to thin out if necessary.  Scrape the sides as needed.
3. Chill in a bowl until ready to use.  Glaze thickens a bit as it sits.
4. Invert the cakes and dip into the glaze letting the excess drip off.
5. Top with poppy seeds, lemon zest, and/or sprinkles.  Glaze does not fully set.
6. Serve.

notes/substitutions:  If you notice there are still small bits of cashew in your glaze strain the mixture through a fine mesh strainer and discard the pieces.  This really helps if your blender is not super powerful or if you don’t have a full 4hrs to let the cashews soak.

lemon poppy seed mini cakes // edible perspective

I seriously went through 12 lemons in 3 days.  Help!

Ashley

Rosemary Everything Quick Bread

So, you know the “everything bagel,” right?

That is what I’m referring to with the title of this recipe.  Except drop the bagel part and throw some rosemary into the mix.

I think savory quick bread is a first for me and it definitely won’t be the last.

Imagine the texture of banana bread, but then think about savory flavors.  Are you now thinking of banana garlic bread?  Crap.  I guess that didn’t work.  Forget the whole banana thing.

I just can’t get over the texture of this bread.  It is just so soft.  I think you will be shocked that it’s gluten free.  I was pretty shocked myself.

It’s the almond meal I tell ya!  It adds so much moisture and softness to the loaf.

The inside is studded with freshly chopped rosemary but is otherwise left pretty simple, as the topping holds plenty of flavor.  It’s garlicky, oniony, salty, seedy, and oh.so.addicting.

disclaimer: Serve with a side of breath mints.

I tend to like my breads smooth (unless we’re talking chocolate chips) but enjoy the contrast of a crunchy topping like you see below.

And as far as spreading something on top?  It’s pretty tasty all on its own.

But if you must…

I recommend softened butter or cream cheese.

Print this!

Rosemary Everything Quick Bread 

gluten-free, dairy-free // yields one 8x4 loaf // adapted from my banana bread

*salt amount edited 12/14/12

for the bread:

• 1 cup gluten free oat flour
• 3/4 cup raw buckwheat flour
• 1/2 cup almond meal
• 2 tablespoons ground flax meal
• 1 tablespoon + 1 teaspoon finely chopped rosemary
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 2 large eggs
• 1/2 cup + 2 tablespoons unsweetened almond milk
• 1/2 cup unsweetened applesauce
• 1/4 cup pumpkin puree
• 3 tablespoons extra virgin olive oil
• butter + 1 tablespoon oat flour (for the pan)

for the topping:

• 1 large egg
• 1.5 tablespoons unsweetened almond milk
• 2 teaspoons poppy seeds
• 2 teaspoons sesame seeds
• 1.5 teaspoons dried minced garlic
• 1.5 teaspoons dried minced onion
• 2 teaspoons large flaked sea salt

1. Preheat your oven to 350*.  Grease and flour an 8x4 loaf pan on all sides, or line with parchment paper.
2. In a large bowl stir all of the dry ingredients for the bread until combined.
3. In another bowl, whisk the eggs together. Then, add the rest of the wet ingredients and whisk together until fully combined.
4. Pour the wet ingredients into the dry and mix with a large spoon until just combined.  Avoid over-stirring.  The mixture will be thick but pourable.
5. Pour the mixture into the pan with the help of a large spoon or spatula and smooth the top.
6. Place in the oven for 50 minutes – 1 hour.  Toothpick test for doneness.
7. Preheat your oven to low-broil and set a rack at the 2nd highest position.
8. In a small bowl whisk the egg and milk together for the topping.
9. In another small bowl mix together the dry ingredients for the topping.
10. Brush the top of the hot loaf (while in the pan) with a coating of the egg mixture until fully covered (this should only take a small amount of the mixture).  Do not pour over the loaf.
11. Sprinkle the topping mixture until thoroughly covered.  Some will fall off when you remove the loaf from the pan, so be sure to fully cover the top.
12. Broil on low for 2-5 minutes, with the oven door ajar, until golden brown.  The egg will cook during this time.  Keep a close eye on the bread as it will burn quickly.
13. Let cool for 10 minutes in the pan then slide a butter knife around the edges and gently turn out onto a cooling rack.
14. Let fully cool before slicing with a serrated bread knife.  Bread is semi-fragile while warm but firms as it cools.

notes:

• You could also use a 9x5, 8x8, 9x9, or even a muffin tin for this recipe.  Just beware that baking time will vary for all of them. 
• Be sure to use dried minced garlic + onion for the topping.  Not fresh and not powder.  I found them in the bulk section so I didn’t have to buy a whole jar.
• Unsweetened soy milk or 1-2% milk will work just fine for this.
• You can grind any of the flours used at home in a high speed blender, coffee grinder, spice grinder, or flour mill.  Use whole raw unsalted almonds to make almond meal and make sure to do small batches.  Use GF steel cut oats, whole oat groats, or rolled oats to make the oat flour.  Use raw buckwheat groats (not kasha, brown, or toasted buckwheat) to make the buckwheat flour.  Use raw flax seeds to make ground flax meal.  I recommend sifting the flours after and regrinding any larger pieces.  Store the flours in an airtight container in the fridge (especially the flax).

Your savory breakfast is served.  Most likely with a side of eggs over here!

Ashley