On Thursday, May 14th, Founder and CEO of Bottle and Stone, Shayna Taylor, invited a small group to join her in a “Wake and Bake” virtual brunch and showed us how she makes this fantastic gluten-free, CBD-infused Lemon Poppy Seed loaf.
The wellness influencer, and now CEO of Bottle and Stone, Shayna Taylor, held her virtual brunch from her gorgeous kitchen with all the ingredients laid out to demonstrate how she makes her loaf. During her demonstration, Shayna shared how she uses her new Bottle and Stone products. Bottle and Stone currently have three products launched, the Daily Dose Hemp Spritz, Daily Dose Hemp Tincture, and Daily Dose Hemp Tincture with cinnamon. All come from hemp grown organically and by hand in Vermont. The Daily Dose Hemp Spritz, $69.00 (250 mg) and the Daily Dose Hemp Tincture, $72.00 (300mg) / $85.99 (600 mg) in both natural and cinnamon; offer benefits such as stress and tension relief. Aside from the benefits of adding the Bottle and Stone products to your recipes at home, Shanya informed us that her products wouldn’t affect the taste when combined.
I spent the duration of the virtual brunch following Shayna’s step by step instructions to ensure that I did everything correctly. Let me start by saying right out the gate that the Lemon Poppy Seed loaf is incredible and actually quite easy to make. I get nervous when I hear words like “gluten-free” and “infused” when learning new recipes, but Shayna’s recipe is so simple and delicious. The recipe also included a glaze that can easily be infused with a few drops of the Daily Dose Hemp Tincture. Look below for the recipe to try for yourself (which I highly recommend), and be sure to check out the new products here.
Photo from Shaynaskitchen.com
Shayna Taylor’s Lemon Poppy Seed Loaf:
For the Loaf: 1 cup almond flour
1/2 cup hazelnut flour
3/4 cup coconut sugar, or your choice of natural sweetener
Four eggs
1/4 cup coconut oil
1/3 cup honey or agave
1 tsp baking soda1/3 cup fresh lemon juice (use a little more if you like it really lemony)
1 tbsp poppy seed
Pinch of salt
For the glaze:1/2 cup coconut cream, or coconut milk powder1/4 cup coconut oil 1/2 cup honey1/4 cup lemon juice
INSTRUCTIONS:
- Preheat the oven to 350 F.
- Mix all the dry ingredients. Mix all the wet ingredients and then whisk together until thoroughly combined, without clumps.
- Line parchment paper in a loaf pan. Pour into the loaf pan, top with some extra poppy seeds, and bake for 20-25 minutes.
- Once golden brown on top, remove from oven and let cool.
- Separately, mix the glaze ingredients in a saucepan until evenly mixed and warm. Remove from heat and pour over the top.
For more of Shayna’s recipes, check out her food and wellness page here.
