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LEMON POPPYSEED LOAF {gluten-free, dairy-free}

May 8, 2015



And what a Friday – this week has been absolutely gorgeous! It’s SO hot outside right now. I almost didn’t even want to turn the oven on to make this loaf – but for you, I did. You’re welcome.

And for my friends at Tea Sparrow. They sent me some sample to try last year, when I created my lemon lavender scones using herbs from the tea, and this year I created something to share with mom for mother’s day with a new sample of teas. Tea Sparrow offers a monthly tea collection delivered right to your door with new tea’s every month. This month there were some delicious creations, and one of my favourites was the Blood Orange Smoothie. It’s an herbal roobios tea, with orange peel and lots of citrus flavours. The perfect pairing for a lemon loaf.

Instead of just having a loaf of lemon cake with your tea, how about using the tea to make the frosting? I steeped the tea leaves in hot coconut milk, and then used the tea-infused coconut milk to make the frosting. The subtle hints added a delicious taste to the frosting, and of course pair well with a tea that matches.

Whether you’re baking for mom this mother’s day, or baking for yourself (super mom’s) you’ll love this lemon loaf! It also happens to be gluten free, made without any grains, and less than a cup of sugar for the whole loaf. I’ve made quite a few gluten-free loaves, and i was so happy with how it turned out. The loaf itself was light and fluffy, and not too dense. It reminded me a lot of the starbucks lemon loaf, only studded with poppy seeds.





Lemon Poppy Loaf - grain-free, dairy-free
This lemon poppyseed loaf is made with cashew, almond and coconut flours. It's incredibly moist and topped with a lemon-tea frosting for a delicious grain free treat.
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  1. 1 cups cashew meal
  2. 1/2 cup almond meal
  3. ¼ cup + 1 tablespoon coconut flour
  4. 1½ teaspoon baking powder
  5. 1 teaspoon baking soda
  6. 3 eggs
  7. ¼ cup melted butter, or coconut oil
  8. 1/2 cup sugar
  9. ½ cup lemon juice
  10. zest of 1 lemon
  11. ½ cup coconut milk, or other dairy-free milk-alternative
  12. 1 tablespoon poppyseeds
  13. 1/4 cup coconut (optional)
For the glaze
  1. juice of ½ a lemon
  2. 3 Tbs. Coconut milk
  3. 1/2 tbs. tea leaves
  4. 1 cup powdered sugar
  1. Preheat oven to 360 degrees and grease a loaf pan and line with parchment paper.
  2. Combine the flours, baking powder and baking soda in a large bowl.
  3. Whisk together the eggs, butter, sugar, lemon juice, lemon zest and coconut milk in another bowl.
  4. Pour the wet ingredients into the dry, along with the poppyseeds and mix until just combined.
  5. Pour into the greased loaf pan and bake for about 40 minutes - until the middle is set and the edges start to turn golden brown.
  6. Remove the bread from the oven, let cool a few minutes in the pan before turning out onto a cooling rack to cool completely.
For the glaze
  1. Heat the coconut milk in the microwave, using a tea steeper, steep a 1/2 tbs. of tea leaves in the hot coconut milk for 5-10 minutes. Sift the powdered sugar, and stir in the coconut milk and lemon juice. Mix together to form frosting, if it is too thin add more icing sugar.
  1. You can top it with toasted coconut flakes for an extra delicious crunch - toast in pan over medium heat until fragrant.
Adapted from Running to the Kitchen
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Banana, Loaf

Basic Banana Bread

February 20, 2015

bread banana

happy friday!

it was another three day weekend, last weekend was the holiday monday for family day, and today is another short work week for me. somehow this short week went by way faster than last week. Adam and I both agreed this week absolutely flew by, which i guess is a good thing because the weekend is here quicker.

we had a meeting last week to sign off on the paperwork for booking the church for the wedding! it was so surreal deciding on a time for the ceremony, and walking away knowing the exact time we’ll be married. we’re getting married on september 5th, which is the long weekend this year. it’s also my parents wedding anniversary. i remember always wanting a september wedding, and would tell my mom when i was younger that i wanted to be married on september fifth too, like her and my dad. when you’re younger you always want to do everything your parents do, and i decided early on that i would also get married on the same day.

we only had a couple options for the day in terms of timing, either an early morning ceremony or an early afternoon ceremony. because of the time of the reception, we opted for the early afternoon ceremony. we walked out of the church meeting both relieved that we had it all confirmed, but also excited that it was all happening for real. we also had another meeting with the reception venue last night to discuss time. i cannot wait to begin creating the invitations now that i have all of the timing confirmed, though that has also been one of the toughest things to decide as well. there are just so many invitations out there. i decided to design them myself, since i can, and have them printed at a local printing press for much less than ordering it online.

the next item i can’t wait to do is register for gifts! while we really don’t need much, since we have lived together for 4 1/2 years, and bought our first house two years go, we are still going to register for a few things that would be nice to receive. we’re also hoping we will get some monetary gifts to go towards our dream honeymoon (that keeps changing location on a monthly basis)

we may need to register for some new bake wear. somehow over the holidays both of our muffin tins have disappeared. completely gone. adam and i have both looked all over the place for the tins, and they have yet to appear. im not sure how both of the tins can disappear out of the house, but ive had to refrain from making muffins or cupcakes. luckily banana bread is better as a loaf.

banana loaf bkaeaholic


everyone should have a basic banana loaf recipe in their repertoire. adam is working at home again for the time being, no more long distance relationship, so ive resorted to batch baking and freezing portions for him to bring to work. this banana bread is great for that, and disappears fast, a great way to use up those ripe bananas.

Basic Banana Bread
Yields 12
A basic recipe everyone should have - moist banana bread for breakfast or a snack.
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Total Time
1 hr 30 min
Total Time
1 hr 30 min
  1. 1 3/4 cups flour (all purpose, whole wheat or even gluten free blend)
  2. 1 tsp baking soda
  3. 1 cups sugar
  4. 1/4 cup almond milk
  5. 1/2 cup melted butter or coconut oil
  6. 2 large eggs
  7. 1 cup ripe bananas, mashed
  8. 1 tsp vanilla extract
  1. Preheat oven to 325 degrees.
  2. Grease loaf pan and set aside. I like to use coconut oil spray from trader joes
  3. Mix dry ingredients in a medium mixing bowl.
  4. In a large bowl using a handheld blender, blend buttermilk, melted butter/oil, and eggs.
  5. Add in the bananas and vanilla.
  6. Mix dry ingredients into wet and blend until combined.
  7. Pour batter into prepared loaf pan.
  8. Bake for 1 hour and 10 minutes.
  9. Turn off the oven, and prop open door. Leave the bread in the oven for an additional 10-15 minutes to make sure the inner loaf is thoroughly baked through. I like to make sure there is no mushy banana parts left.
  1. Slice, and freeze easily to bring for lunches.
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banana bread bakeaholic

Cakes, Loaf

Chocolate Zucchini Bread

September 17, 2014


It rained today – which is a sure sign that autumn is right around the corner. I welcomed the refreshing shower, however it’s still incredibly warm out. Last night the fan was pointed right at me but it was still so warm to sleep. I long for cooler fall days where I don’t have to wait until 8 p.m. to go for a run, when even at that hour its still a warm 20 degrees out. I’m sure I’ll eat my words when it’s truly fall and I’m grudgingly turning on the heat in the house. Of course they will be candles, oh yes. I can already smell the ‘fireside s’mores’ candle that’s been sitting on my shelf waiting to fill our house with its delicious scent. 

I will admit, there are lots of dishes I can’t wait to cook and bake in the fall. Of course there is the usual pumpkin fare; cinnamon rolls, doughnuts, streusel muffins, cupcakes, muffinsice cream, swirl brownies (oh yes), bundt cake, and chili. But I also look forward to all the squash, Zucchini in particular, spaghetti squash, soups and chili’s.

BuzzFeed posted about things all basic girls do in the Fall – and I must admit I do quite a few of them – with the exception of the #PSL phenomenon. I don’t drink coffee, but I think that if I did I’m not sure I would indulge in the pumpkin spice latte craze, or at least I hope I wouldn’t. But I am a sucker for fall and all the things it brings with it. I’m sorry to say I’m already thinking about pumpkin patch visits, thanksgiving and even better, friendsgiving 2.0. Last year’s friendsgiving was full of amazing food and friends, a tradition I hope to carry on for years to come.

I’m also happy to have my cousin move into the neighbourhood! –  just across the street. I think about our family living together, her parents and mine, when they were young and I’m excited to have them living close to us, along with the most adorable little boy who I get to see often. I made them this zucchini bread when they moved in as a welcome to the neighbourhood, and a welcome to fall. 


Chocolate Zucchini Bread
A moist zucchini loaf cake made with greek yogurt.
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  1. 1/2 cup butter, room temperature
  2. 1 1/2 cups sugar
  3. 1/2 cup canola oil
  4. 1 tsp vanilla
  5. 1 tsp baking soda
  6. 1/2 tsp baking powder
  7. 2 eggs
  8. 1/2 cup greek yogurt
  9. 2 1/2 cups flour
  10. 3/4 cups dutch process cocoa + extra for dusting 2 tsps espresso powder
  11. 3 cups shredded zucchini
  12. 1/2 cup chocolate chips
  1. Preheat oven to 325°F.
  2. Line and grease a loaf baking pan with parchment paper.
  3. Beat the butter, sugar, baking soda, baking powder together until creamy. Mix in the canola oil and vanilla until smooth. Add the eggs and beat until smooth. Stir in the yogurt, alternating with the flour.
  4. Mix in the cocoa and beat until smooth. Fold the zucchini and chocolate chips into the batter. Pour the batter into your baking pan, sprinkle with chocolate chips and bake the cake for 30 to 35 minutes.
Adapted from Use Real Butter
Adapted from Use Real Butter
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