Food In Many Forms

It's been five years since I updated this recipe and my love for poppy seeds is unchanged. This time around, I'm excited to introduce them to my 11 month old so she can develop a love for them too. I used five different citrus flavors - lemon zest, orange zest, lemon juice, lemon extract AND lemon yogurt, so I am excited for all the lemon-y flavor. I've also moved since I last updated this recipe, and there must be something different about my oven, because it took a little bit longer to bake. I will just have to repeat this again soon and verify that it needs closer to 50 minutes. INGREDIENTS 1/2 cup all-purpose flour 1/2 cup whole wheat or oat flour 1/2 cup almond flour 2 teaspoons baking powder 1/2 teaspoon kosher salt Freshly grated zest of 2 large lemons 1/2 orange zest 3/4 cup Greek or other strained yogurt 1 cup granulated sugar 2 large eggs, lightly beaten 1/4 cup poppy seeds 1/3 cup avocado oil 1/2 lemon's juice 1 teaspoon lemon extract 2 1/2 tablespoons milk o...

I was baking once per week when I was quarantined at home, and I am only baking more often now, as I have been trying to share some homemade baked goods with the hard-working nurses and doctors at work. This bread recipe was a big hit with my coworkers, and it was a great way to use up loose leaf tea that had been sitting around in the cabinet. Looking at the ingredients and the nutrition information now afterwards, I think I could probably cut back on the oil - just 1/3 cup less would save me 80 calories and 9 g fat per serving.  INGREDIENTS 1 cup vegetable oil, plus more for pan 1 1/4 cups whole wheat pastry flour 1/2 cup oat flour 1/4 cup ground flax seeds 1 tsp. Morton kosher salt ½ tsp. baking powder ½ tsp. baking soda 2 large eggs 1¼ cups (250 g) granulated sugar 1 cup plain whole-milk yogurt 3 Tbsp. loose-leaf Earl Grey tea or ¼ cup tea from bags 2 tsp. vanilla extract 2 Tbsp sliced honey almonds DIRECTIONS 1. Preheat oven to 325°. Lightly coat ...