With temperatures trending in the upward direction, so has my appetite for fresh, citrusy foods. In fact, all of April, I’ve had quite the hankering for something sweet, healthy, and from the lemon poppy seed variety. When it comes to sweet treats, I always resort to paleo-inspired recipes if possible. This limits my intake of refined sugars and grains, while giving a nutritious, and may I say delicious, dose of fats.
Get creative in your presentation of this paleo lemon poppy seed bread by baking it in muffin tins, mini muffin tins, or mini loaf pans. I find it’s a great way to perfectly portion this delightful snack or dessert!
Lemon Poppy Seed Bread (Paleo)
- 1 ½ cups almond meal
- Heaping ¼ cup coconut flour
- 1 ½ tsp baking powder
- 1 tsp baking soda
- 3 eggs
- 1/4 cup melted coconut oil
- 1/4 cup honey
- 1/2 cup lemon juice
- 1 tbsp lemon zest
- 1/2 cup milk (unsweetened almond or coconut for paleo, otherwise soy, cow’s, etc.)
- 1 tbsp poppy seeds
- 2 tbsp lemon juice
- 1 tbsp honey
- 1 tbsp milk (your choice)
- 1/2 tsp vanilla extract
- 1 1/2 scoops vanilla protein powder
- 1/2 tbsp melted coconut oil
- Preheat oven to 350F.
- Grease mini loaf pans or line muffin tins with paper cups.
- Combine flours, baking powder, and baking soda in a bowl.
- Using a wire whisk or fork, beat eggs, melted coconut oil, honey, lemon juice, lemon zest, and milk in another smaller bowl.
- Pour wet ingredients into dry, stirring until combined.
- Fold poppy seeds into batter until distributed evenly.
- Pour batter into prepared pans.
- Bake for 35-40 minutes for mini loaves or until center has set and edges are golden brown.
- Cool 5 minutes in pan before removing.
- For optional glaze, whisk all ingredients in a small bowl until smooth. Drizzle or spread over completely cooled bread.
Nutrition Facts (without glaze): 177 calories, 14g total fat (4g saturated fat), 12g carbohydrate (3g dietary fiber, 7g sugar), 5g protein