Gluten Free Lemon Poppy Seed Cookies Recipes

GLUTEN FREE LEMON POPPY-SEED COOKIES

Steps:

• Preheat oven to 350°F and line two baking sheets with parchment.
• In a large bowl combine oil, almond milk, honey, vanilla and lemon zest.
• In a smaller bowl, combine almonds, flours, cornmeal and salt.
• Stir dry ingredients into the oil mixture, followed by poppy seeds.
• On a rice-flour dusted surface (or between sheets of wax paper), roll dough out to ¼" thickness and cut out shapes with your desired cookie cutter or small glass.
• Bake for 6-8 minutes. Cool completely on the sheets.

GLUTEN-FREE LEMON POPPY SEED LOAF RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C.)
• Using a food processor, grind the rolled oats until they have become a fine powder. Set aside.
• In a large bowl, whisk the eggs until pale and foamy.
• Add the Greek yogurt to the eggs and whisk until the mixture is smooth.
• Add in the honey, lemon juice, and lemon zest and whisk until well combined.
• Sprinkle the oat flour, poppy seeds, baking powder, and salt. Fold the ingredients together until no dry oat flour appears.
• Pour the batter into a greased loaf pan.
• Bake for 30-35 minutes, until a golden-brown crust has started to form and the loaf springs back when touched.
• Let the loaf cool for 15 minute before removing it from the pan.
• Slice and serve.
• Enjoy!

VEGAN AND GLUTEN-FREE LEMON POPPY SEED MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease 18 muffin cups or line cups with paper liners.
• Whisk soy milk and apple cider vinegar together in a bowl. Set aside and allow to curdle to create "buttermilk", about 10 minutes.
• Stir gluten-free flour, baking powder, baking soda, salt, and poppy seeds together in a separate bowl. Whisk together sugar, oil, and lemon zest together in a large bowl. Slowly stir in lemon juice, vanilla extract, and "buttermilk"-mixture. Add flour mixture and mix until batter is combined.
• Spoon batter into the prepared muffin cups, filling each 2/3 full.
• Bake in the preheated oven until tops spring back when lightly pressed and a toothpick inserted into the center of a muffin comes out clean, 18 to 20 minutes. Cool in tins for 5 minutes. Transfer to a wire rack to cool completely, 10 to 15 minutes.
• While the muffins are cooling, whisk together confectioners sugar and 2 tablespoons lemon juice in a small bowl and create a smooth glaze. After the muffins have cooled, drizzle glaze on muffin tops.