Lemon Poppyseed Loaf

Made with Kamut Muffin Base
Contributed by: david@grainstorm

We find citrus goes beautifully with our Golden Kamut Base. All you need extra is a couple of lemons and some poppy seeds and you have a tangy, tea-time classic, reborn as a healthy whole grain treat. Or try it for dessert served with berries and a little freshly whipped cream.

INGREDIENTS

• 500g bag Golden Kamut Muffin Base
• 2 large eggs
• 1/2 stick (4 tbsp) butter, melted
• 2 tbsp (27g) extra virgin olive oil
• 1 3/4 cups (420g) plain yogurt
• 2 lemons, juice and zest
• 1/4 cup (40g) poppyseeds
• 2 tbsp sugar
• 1 tsp vanilla extract

INSTRUCTIONS

1. preheat oven to 350°F, lightly grease a 9 by 5 inch loaf pan
2. juice and zest the lemons; mix together with sugar and set aside
3. in a large mixing bowl, whisk the eggs to incorporate some air
4. whisk in melted butter and olive oil (or equivalent quantity of your favourite oil)
5. add yogurt, lemon mixture and vanilla; whisk smooth
6. stir in poppy seeds
7. add the entire 500g bag of grains and stir gently until JUST mixed (do not overmix)
8. fill loaf pan, sprinkle with sanding sugar and bake about 55 min