The Best Paleo Lemon Poppyseed Bread
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
- Preheat oven to 350 degrees and line and/or grease a bread dish well
- In a large bowl whisk together eggs, coconut oil, maple syrup, milk, lemon juice and vanilla extract
- Mix in the almond flour, tapioca flour, poppy seeds and baking powder until smooth and creamy
- Add to loaf pan and bake for about 40 minutes or until done (I stick a toothpick in to see)
- 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
Find it online: https://rachlmansfield.com/the-best-paleo-lemon-poppyseed-bread/