Lemon Poppyseed Pound Cake

Yield: 1 loaf

1 1/4 cups flour

1/4 cup almond flour

3/4 cup sugar

1 tbsp poppyseeds

1 tbsp lemon zest

3/4 tsp baking soda

1/4 tsp salt

3 eggs

3 tbsp milk

1 tbsp lemon juice

1 tsp vanilla

1/2 cup butter, melted

1/4 cup coconut oil, melted

1. Preheat the oven to 350°F. Line a loaf pan with parchment paper.

2. In one bowl, whisk together flours, sugar, poppyseeds, lemon zest, baking powder, and salt.

3. In another bowl, whisk together eggs, milk, vanilla, and lemon juice.

4. Add egg mixture and melted butter and coconut oil to dry ingredients. Mix on low speed until the dry ingredients are moistened.

5. Pour mixture into the pan and bake for 50 minutes, or until the cake is golden brown on top and a skewer inserted into the middle comes out clean.

(adapted from Joy of Cooking)

Keema Madras (Lentil and Potato Curry)

Yield: 4 servings

1/3 cup red lentils

3/4 cup potatoes, cubed

salt and pepper

1/2 tsp cinnamon (or 1-inch cinnamon stick)

1 tsp fennel seeds

1 tsp ground coriander

1/2 tsp ground cumin

1/2 tsp poppy seeds

1 tsp rice flour

1/2 tsp sage

1 tbsp coconut oil

1/2 onion, finely chopped

3 cloves garlic, finely chopped

6 curry leaves

2 medium tomatoes, diced

2 tbsp shredded coconut

1/3 cup walnuts, chopped

1/3 cup shredded carrots

garnish: cilantro, pepper flakes, lime juice

1. In a saucepan, add red lentils, potatoes, 2 cups water, and a good pinch of salt. Cook uncovered over medium heat until potatoes are tender, 12 to 15 minutes. Do not drain.

2. Heat a skillet over medium heat. Toast spices for 2 to 3 minutes.

3. Add onion, garlic, and curry leaves, and cook until translucent, stirring occasionally.

4. Meanwhile, blend the tomatoes with coconut and a few spoonfuls of water until smooth.

5. Add the blended tomato coconut mixture to the skillet and cook over medium until it thickens and oil starts to leave the mixture, 5 to 7 minutes.

6. Add the carrots and walnuts and cook for 2 minutes.

7. Add the cooked lentils and potatoes with the cooking liquid (should be about a half cup or so). Reduce heat to medium-low, cover and cook for 5 to 7 minutes.

8. Garnish with cilantro, pepper flakes, and lime juice. Serve with rice, flatbread or dosas.

https://gamechangersmovie.com/recipes/keema-madras/

Lemon Poppyseed Cookies

Yield: 12 cookies

1/4 cup coconut oil, melted and cooled

1/3 cup sugar

1 egg

1/2 tbsp lemon juice

1/4 tsp almond extract⠀

zest of 1 lemon

1 cup almond flour

2 tbsp coconut flour

1 tbsp poppy seeds

1/4 tsp baking soda⠀

1/4 tsp salt

1/4 cup granulated sugar (optional for rolling the cookies)

Glaze:

1/2 cup powdered sugar

1 tbsp lemon juice, plus more if necessary

1 tsp lemon zest

1. Preheat oven to 350F. Line a baking sheet with parchment paper.

2. In a large bowl, mix together the wet ingredients - coconut oil, sugar, egg, lemon juice, almond extract, and lemon zest. Mix until smooth.

3. Add in the almond flour, coconut flour, poppy seeds, baking soda, and salt. Stir to combine.

4. Let dough sit for 5 minutes.

5. Roll into 12 balls. Optional: roll each ball in a bit of sugar. Place cookies 2 inches apart on baking sheet. Gently flatten slightly with your hand.

6. Bake for 9 to 11 minutes. Let cool completely on baking sheet.

7. To make the glaze, mix together the powdered sugar, lemon juice, and lemon zest until smooth. Spoon about a 1/2 tablespoon over each cookie.

https://www.ambitiouskitchen.com/paleo-lemon-poppyseed-cookies/

Lemon Poppyseed Muffins

Yield: 16 mini muffins

1 1/4 cup almond flour

2 tbsp coconut flour

1 tbsp poppy seeds

1 tsp baking soda

1 tsp baking powder

1/4 tsp salt

1/4 cup fresh lemon juice

zest of 1 lemon

3 eggs whisked

3 tbsp coconut oil, melted

1/4 cup of raw honey

1 tsp vanilla extract

1. In a small bowl, mix all the wet ingredients together.

2. In a medium bowl, combine all the dry ingredients.

3. Pour the wet ingredients into the dry ingredients bowl, and stir into a batter.

4. Let batter set for a few minutes, then stir again.

5. Grease a muffin tin or use muffin liners and fill each about two-thirds full.

6. Bake about 15-20 minutes, or until a toothpick inserted into a muffin comes out clean.