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lemon poppy sunburst bread


yum! this is a delicious quickbread with an intriguing (and tasty) twist! the tahini adds a rich source of protein and a distinctly nutty flavor to this hearty bread. if you don't have sunflower oil, vegetable oil will do.


# # # # # # # # #


  • Carbohydrates: 3626.2
  • Fats: 289.0
  • Dietary Fiber: 799.0
  • Minerals: 99.0
  • Proteins: 130.0
  • Vitamins: 116.0
  • Water: 149.0


  1. Preheat oven to 350f grease and flour 9 x 5-inch loaf pan
  2. In blender
  3. Grind flax seeds to a fine powder
  4. Add 1 / 3 cup water and blend until frothy
  5. Set aside
  6. In a large bowl
  7. Comnine oil
  8. Tahini
  9. And sugar
  10. Beat with electric mixer on medium until blended
  11. Beat in reserved flax mixture
  12. In a medium bowl
  13. Mix flour
  14. Baking powder
  15. And salt
  16. Add to wet mixture
  17. Beating at low speed until smooth
  18. Beat in soy milk
  19. Lemon juice
  20. And peel
  21. Fold in sunflower seeds and raisins until blended
  22. Pour batter into prepared pan
  23. Sprinkle poppy seeds evenly over top
  24. Bake until toothpick inserted in center comes out clean
  25. About 50-60 minutes
  26. Cool in pan 10 minutes
  27. Then invert loaf onto rack and cool completely before slicing and serving

Step 15

Total Time in Minute 80

Ingredients Count 12

cooking lemon poppy sunburst bread

See More Relate Photo


Baking powder

Sunflower seeds

Golden raisin

Plain soymilk


Sunflower oil

All-purpose flour

Flax seeds

Poppy seeds




Juice and rind of

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