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.
- 1 1/4 cups almond flour
- 1/2 cup + 1 TBSP coconut flour
- 1/2 tsp salt
- 1 tsp baking soda
- 5 eggs
- 1/4 cup honey
- 1/4 cup unsweetened applesauce
- juice of 1 lemon
- zest of 2 lemons
- 1/4 cup dairy free milk
- 1 tbsp poppyseeds
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Preheat oven to 350° and line a 9x5 loaf pan with parchment paper.
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In a large bowl, combine almond flour, coconut flour, salt, and baking soda. Stir together.
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Add eggs, honey, applesauce, lemon juice, lemon zest, and dairy-free milk. Stir until smooth.
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Add in poppyseeds and pour into prepared pan. If desired, add lemon slices to the top (see notes).
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Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean. The edges should be slightly brown.
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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.