Almond-Poppy Seed Cake with Lemon Frosting - National Health Association

Ingredients

• 1½ cups non-dairy milk
• 8 ounces dates, pitted and quartered (about 12 medjool or 24 deglet)
• 1½ teaspoons almond extract
• 1¼ cups rolled oats, ground into flour (or 1¼ cups oat flour)
• ¾ cup millet, ground into flour (or ¾ cups millet flour)
• 2½ tablespoons poppy seeds
• 2 teaspoons baking powder (sodium-free preferred)
• 1 tablespoon lemon zest (from 1 medium lemon)