“A fresh lemon taste is the backdrop for this protein-packed tea bread loaded with three kinds of nutritious seeds. The light, not-too-sweet flavor makes it a terrific breakfast bread.” Makes 1 loaf
2 Tbsp. flaxseeds
1⁄3 cup water
1/2 cup natural sugar
1 cup plain unsweetened nondairy milk
2 Tbsp. neutral vegetable oil
Juice and grated zest of 1 lemon
2 cups unbleached all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 cup chopped hulled raw sunflower seeds
1/4 cup sesame seeds
Preheat the oven to 350°F. Lightly oil a 5-inch x 9-inch loaf pan and set aside.
Grind the flaxseeds to a powder in a dry blender. Add the water and blend until thick, about 30 seconds.
In a large bowl, combine the sugar, nondairy milk, oil, and lemon juice and zest. Blend in the flaxseed mixture and set aside.
In a medium-size bowl, sift together the flour, baking powder, and salt. Using a few swift strokes, add the dry ingredients to the wet ingredients until just combined. Fold in the sunflower seeds and sesame seeds, then transfer to the prepared pan.
Bake on the center oven rack until golden brown and a toothpick inserted in the center comes out clean, about 1 hour. Let cool in the pan on a wire rack before removing from the pan and slicing.