The perfect spring or summer snack, Paleo Lemon Poppy Seed Bread is a grain-free loaf bread that's goes well with tea or coffee and is a healthy brunch recipe. Made with almond flour and coconut flour, there are no grains, no gluten and no refined sugars. If you like to bake Paleo foods, this is a must to add to your list.
Preheat oven to 350° and line a 9x5 loaf pan with parchment paper.
In a large bowl, combine almond flour, coconut flour, salt, and baking soda. Stir together.
Add eggs, honey, applesauce, lemon juice, lemon zest, and dairy-free milk. Stir until smooth.
Add in poppyseeds and pour into prepared pan. If desired, add lemon slices to the top (see notes).
Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean. The edges should be slightly brown.
Let cool before slicing.
Lemon slices on top make for a very pretty presentation, but they are not edible. Simply remove before eating or leave off entirely.