Paleo Lemon Poppy Seed Bread
Prep Time15 minutes mins
Cook Time35 minutes mins
Course: Dessert
Cuisine: American
Diet: Gluten Free
Servings: 10 servings
Calories: 314kcal
- 1 ½ cups almond flour
- ¼ cup coconut flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- 3 large eggs
- ¼ cup honey
- ¼ cup coconut oil measured as a liquid
- ½ cup lemon juice from 3 lemons
- zest of 2 lemons
- ¼ cup almond milk or dairy free milk of choice
- 1 tablespoon poppy seeds
Preheat oven to 350° and line a 9x5 loaf pan with parchment paper. Set aside.
In a large bowl, combine almond flour, coconut flour, salt, and baking soda. Stir together.
Add the eggs, honey, coconut oil, lemon juice, lemon zest, and almond milk. Stir until smooth. Add in poppy seeds and pour into pan.
Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. The edges should be slightly brown.
Store covered in the fridge if not eaten within 2 days.
*I re-made this in 2022, using more lemon juice in place of the nut milk and adding 1 more cup of almond flour. Bake for 5-10 extra minutes. Loaf is a little larger and very lemony.
*Optional glaze- mix 1 cup of organic powdered sugar and 2-3 tablespoons of lemon juice together and pour over bread.
Calories: 314kcal | Carbohydrates: 17g | Protein: 10g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 56mg | Sodium: 262mg | Potassium: 44mg | Fiber: 5g | Sugar: 9g | Vitamin A: 82IU | Vitamin C: 5mg | Calcium: 105mg | Iron: 2mg