Paleo Lemon Poppyseed Bread
This gluten free lemon poppy seed bread is a bright and delicious breakfast, snack or dessert! It's easy to make moist, and bursting with lemon flavor! Plus, it's gluten-free, dairy-free and refined sugar free!
Servings: 10 slices
Cost: $5
Ingredients
Bread:
- 1 cup almond flour
- ½ cup tapioca flour/starch
- ¼ cup coconut flour
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon sea sealt
- ¼ cup coconut oil (or butter)
- ½ cup honey
- 2 Tablespoons coconut sugar
- 1 teaspoon pure vanilla extract
- 2 eggs lightly beaten
- ½ cup lemon juice
- 1 Tablespoon poppy seeds
Glaze:
- ½ cup paleo powdered sugar
- 1 TBS almond milk
- 1 tsp lemon juice
Instructions
- Preheat oven to 350 degrees F.
- Line an 8x4" metal loaf pan with parchment paper and grease or spray with cooking spray, set aside.
- Combine almond flour, tapioca flour, coconut flour, baking soda, baking powder and salt in a small bowl. Set aside.
- In a large, microwave safe bowl, melt coconut oil.
- Whisk the honey, coconut sugar, and vanilla into the melted coconut oil.
- Whisk in eggs & lemon juice until smooth.
- Add dry ingredients to wet ingredients and gently whisk until combined and there are no lumps.
- Stir in poppy seeds.
- Evenly spread the batter into the prepared loaf pan.
- 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:
- Whisk powdered sugar, almond milk and lemon juice in a small bowl.
- If you find the glaze is too thin, simply add more powdered sugar until you reach the desired consistency.
- Pour over the cooled loaf and let it sit until glaze hardens or soaks in to your liking.
- Cut and serve.
Notes
Ingredient Substitution Notes
- Flours: I don' suggest making substitutions for the flours.
- Coconut Sugar: organic cane sugar or white sugar work well in place of coconut sugar.
- Coconut oil. Salted butter or ghee are good substitutes.
- Glaze: The glaze is optional and I think this bread stands on its own without it. However, you may substitute the ingredients here to your tastes and dietary needs! I use my Paleo Powdered Sugar recipe mixed with some lemon juice and almond milk for this glaze. You can use regular powdered sugar, and any milk of your choosing to make the glaze! If you want it thicker, use more powdered sugar or less liquid!
Nutrition
Serving: 1slice | Calories: 232kcal | Carbohydrates: 27g | Protein: 4.3g | Fat: 12.9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.4g | Cholesterol: 37mg | Sodium: 153mg | Potassium: 44.5mg | Fiber: 2.6g | Sugar: 17g | Vitamin A: 60IU | Vitamin C: 7.8mg | Calcium: 50mg | Iron: 0.7mg