Spring Lemon Poppy Seed Bread {Paleo Gluten-Free, Dairy-Free}
This is a deliciously citrusy, tender and moist bread. It’s simple to make, perfectly sweet, healthy and satisfying.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 10 slices 1x
- Category: Breakfast, Snack, Dessert
- Cuisine: Paleo, Gluten-Free, Dairy-Free
Ingredients
Scale
- 4 large pastured eggs, room temp
- 1/3 cup fresh lemon juice
- 1 tablespoon grated lemon zest (organic is best)
- 1/3 cup local honey, softened if solid
- 1/4 cup coconut oil, refined, melted and cooled (56 grams)
- 1 tsp organic vanilla extract
- 1/2 teaspoon organic almond extract*
- 2 cups blanched almond flour (224 grams)
- 1/3 cup arrowroot flour or tapioca flour (42 grams)
- 3/4 teaspoon baking soda
- 1/4 teaspoon Celtic sea salt
- 2 level tablespoons poppy seeds
Instructions
- Preheat your oven to 350° F. Line a medium loaf pan with parchment paper or grease it with coconut oil and put into the refrigerator.
- In a large bowl, combine almond flour, tapioca or arrowroot, baking soda, set aside.
- In a separate large bowl, whisk together the eggs, honey, lemon juice, zest, coconut oil and extracts until smooth.
- Stir the dry ingredients into the wet, then mix in the poppy seeds to evenly distribute.
- Pour the batter into the prepared loaf pan and bake on the middle rack in the preheated oven for 45 minutes or until a toothpick inserted near the center of the loaf comes out clean.
- Transfer the loaf to a wire rack and cool in the pan for 20 minutes, then pick it out of the pan using the sides of the parchment paper or run a knife around the edge of the bread and flip over. Continue to cool on the wire rack for 10 more minutes.
- Slice and serve.
Notes
If you don’t have almond extract add more vanilla.