Yes, I do mean love …. Lemon Poppy Seed Loaf adapted from Quinoa 365 by Patricia Green & Carolyn Hemming I tried this recipe within hours of purchasing Quinoa 365 and quickly concluded that the cost of the cookbook was money well spent for this recipe alone! The original recipe calls for sour cream but I prefer using plain greek yogurt since it has fewer ingredients and better nutritional value. To make this recipe gluten-free without relying on the gluten-free guarantee of a manufacturer, I replaced baking powder with baking soda and cream of tartar. Green & Hemming call for the zest and juice of 2 lemons, but 1 large lemon generously grated and squeezed is more than enough. 1 cup sugar 1/2 cup butter (softened) 3 eggs 1/2 cup plain greek yogurt 1 tsp pure vanilla extract 1 and 1/2 cups quinoa flour 1/2 tsp baking soda 1 tsp cream of tartar 1/4 tsp salt 3 Tbsp poppy seeds 1 large lemon Cream the sugar and softened butter in a large mixing bowl. Add the eggs, greek yogurt, and vanilla. Stir until smooth and creamy. Combine quinoa flour, baking soda, cream of tartar, salt, poppy seeds, and lemon zest in a medium mixing bowl. Add the dry ingredients to the wet ingredients and mix until smooth. Pour the batter into a lightly greased loaf pan. Bake for 45 – 50 minutes at 350 degrees, or until a butter knife inserted in the centre of the loaf comes out clean. Let the loaf partially cool in the pan before transferring to a wire rack. Deciding when to remove the loaf from the pan can be a challenge. Green & Hemming recommend that you let the loaf cool completely before taking it out of the pan. I tried this the first time I made it and it was quite a chore to slide the loaf from the pan. On the other hand, if you get excited and remove the loaf too soon, you may end up with the top crust of the loaf face down on your plate or rack while the rest of the loaf sits in the pan! Lemon Sugar Glaze adapted from Quinoa 365 fresh lemon juice sugar To make the glaze, combine lemon juice and sugar. The ratio is up to you. I prefer a thicker glaze and therefore use more sugar and less juice. Green & Hemming suggest mixing the lemon juice and sugar in a small saucepan over medium heat until the sugar completely dissolves. I missed the light crunch of a thicker glaze when I used this method. Instead, I prefer to mix the juice and sugar in a small bowl using no heat. Drizzle the glaze over the top of the loaf with a spoon and allow it to set before serving.