This week I want to make two cakes for our monthly foster/adoptive meeting since there are a couple of birthdays to celebrate and another family that attends is also gluten-free. I’m inspired to come up with a lemon poppyseed cake plus a gingerbread cake. I decided to begin on the lemon poppyseed cake recipe this morning by making some lemon poppyseed muffins. I guess they passed inspection- because they were gobbled up by the family!
Gluten-free Lemon Poppyseed Muffins (or Cake)
3 eggs, beaten
6 Tbsp. butter/oil
1/2 cup applesauce
2/3 cup honey
zest of 2 lemons
juice of 2 lemons (about 1/2 cup)
1 1/4 cup brown rice flour
1 cup oat flour
2/3 cup raw/light buckwheat flour
1/3 cup almond meal
3 Tbsp. poppy seeds
1 Tbsp. baking powder
1/2 tsp. sea salt
Mix top seven ingredients (above line) until well-blended. Allow to set for a few minutes (this allows the rice flour to become a nicer texture). Combine dry ingredients (below line) and mix into wet mixture. Scoop into muffin cups and bake at 400 degrees for about 18 minutes.
Cake version- Pour batter into a rectangular cake pan and bake at 350 degrees for 35-40 minutes.
© 2010 Kim Wilson, www.simplynaturalhealth.com/recipeblog