Description
This lemon poppy seed bread is citrus-y, a tad bit sweet, and the ultimate summertime treat! With an almond flour base and natural sweeteners, there’s no guilt involved!
Ingredients
Scale
For the Bread
- 2 cups almond flour
- 1/2 cup tapioca flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 3 Tbsp poppy seeds
- 1/4 tsp sea salt
- 3 eggs
- 1 tsp vanilla
- 1/3 cup coconut oil (melted)
- 1/3 cup honey
- 1/3 cup lemon juice (approx. 1 lemon)
- 1/4 cup lemon zest
For the Icing (optional)
- 1/4 cup coconut butter (melted)
- 1 tsp coconut oil
- 1 Tbsp lemon zest to top
Instructions
- Preheat oven to 350 F
- In a mixing bowl, whisk together the almond flour, tapioca flour, baking powder, baking soda, and poppy seeds - set aside
- In another mixing bowl, mix eggs, vanilla, coconut oil, honey, lemon juice, and lemon zest until creamy
- Add the flour mixture to the bowl with the egg mixture and fold until thoroughly mixed
- Line a loaf pan with parchment paper or grease with oil of choice and pour batter into pan. Bake for 28-35 minutes until you can stick a knife in the center and it comes out clean
- Once bread has cooled, melt coconut butter in microwave with 1 tsp coconut oil. You can also heat the coconut butter up in a pot with water (stick the jar in the pot and heat water on medium low heat)
- Spread melted coconut butter on top of loaf and sprinkle with lemon zest
- Store in an air tight container for 3-5 days and enjoy!
- Prep Time: 15
- Cook Time: 30
- Category: Breads
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 Slice
- Calories: 158
- Fat: 10
- Carbohydrates: 14
- Protein: 3
Keywords: Lemon Poppy Seed Bread, Healthy Lemon Poppy Seed, Healthy Quick Bread, Paleo, Gluten-free