This Paleo Lemon Poppyseed Bread is a perfect healthy breakfast, snack or dessert! It's easy to make moist, healthy and bursting with flavor! Gluten-free, dairy-free and refined sugar free!
Line an [8x4” metal loaf panhttp://amzn.to/2kcMwUI] with parchment paper and grease or spray with cooking spray, set aside.
In a small bowl, mix together almond flour, tapioca flour, coconut flour, baking soda, baking powder and salt. Set aside.
In a large, microwave safe bowl, melt coconut oil.
Add honey to melted coconut oil and stir until combined.
Add coconut sugar and vanilla and stir until combined.
Add eggs and mix until fully combined.
Gently stir in lemon juice until combined.
Add dry ingredients to wet ingredients and gently mix until combined and there are no lumps.
Add poppy seeds and stir until evenly distributed throughout the batter.
Pour batter into the prepared loaf pan and smooth out the top.
Bake in the preheated oven for 25-30 minutes, or until top is golden brown and a toothpick inserted in the center comes out clean.
Let the bread sit in the pan on a cooling rack for 5 minutes.
After 5 minutes gently lift the parchment paper/bread out of the pan and set it on a wire rack to continue cooling completely, peeling parchment paper away from the sides very gently.
Once the loaf is completely cooled, remove parchment paper and transfer it to a serving plate.
Make the Glaze:
Combined powdered sugar, almond milk and lemon juice in a small bowl. Whisk until completely combined.
If you find the glaze is too thin, simply add more powdered sugar until you reach the desired consistency.
Pour over your cooled loaf and let it sit until glaze hardens or soaks in to your liking!
Cut and serve!
Store in an airtight container in the refrigerator!