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The Best Paleo Lemon Poppyseed Bread

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4 from 1 review

The Best Paleo Lemon Poppyseed Bread made with all gluten-free and dairy-free ingredients. Sweetened with maple syrup and glazed with a little coconut butter on top.

  • Prep Time: 5 mins
  • Cook Time: 40 mins
  • Total Time: 45 minutes

Yield: 8-10 slices 1x

Ingredients

Scale
  • 3 pasture-raised eggs*
  • 3 tablespoons liquid coconut oil
  • 1/4 cup maple syrup
  • 1/4 cup non-dairy milk
  • 4 tablespoons lemon juice
  • Zest of 1 large lemon
  • 1 teaspoon vanilla extract
  • 2 cups almond meal or almond flour*
  • 1/3 cup tapioca flour*
  • 3 tablespoons poppyseeds
  • 1 teaspoon baking powder
  • Optional glaze: coconut butter

Instructions

  1. Preheat oven to 350 degrees and line and/or grease a bread dish well
  2. In a large bowl whisk together eggs, coconut oil, maple syrup, milk, lemon juice and vanilla extract
  3. Mix in the almond flour, tapioca flour, poppy seeds and baking powder until smooth and creamy
  4. Add to loaf pan and bake for about 40 minutes or until done (I stick a toothpick in to see)
  5. Drizzle coconut butter on top if using then slice and enjoy

Notes

*I haven’t tested subs!

**Store in airtight container for 5 days or freezer for 2 months

  • Author: Rachel

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https://rachlmansfield.com/the-best-paleo-lemon-poppyseed-bread/