If you’re craving a tart fluffy bread, this Paleo-approved recipe is sure to satisfy.

Naturally filled with fiber, this Lemon Poppy Seed Bread is gluten-free, dairy-free, and low-carb. Along with being easy to prep, it contains all-natural ingredients to help keep you thriving throughout the day.

While coconut flour is key for boosting fiber, almond flour is great for adding fluff and moisture. They make a great alternative to traditional flours and are naturally gluten-free. Coconut oil and coconut milk add in plenty of healthy fats (like lauric acid) while keeping you energized throughout the day.

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Fresh lemons are the star of this recipe and are more than just a zesty addition. Along with adding vitamin C, lemons help build a strong immune system to help boost your health. Pair it with poppy seeds to add a bit of protein and to help stabilize blood cholesterol. (1)

To get started, combine both flours in a large mixing bowl. Add in the eggs, honey, coconut oil, lemon juice, lemon zest, and coconut milk. Mix until well combined and stir in the poppy seeds.

As you stir the ingredients together, keep in mind the batter may be thicker than you might expect. This is a good sign and will create the perfect dough-like consistency. Note: If it’s too thick and dry to handle, simply add another egg to give it more moisture.

Next, pour the mixture into a prepared loaf pan and place in the oven. Bake for 45 minutes or until an inserted toothpick comes out clean. (You’ll know it’s ready when the edges start to brown up slightly). Remove from the oven and allow to cool before adding melted coconut butter on top. Serve warm and enjoy!

Stephanie Lodge

Fluffy Lemon Poppy Seed Bread

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Total time:55 mins

Cook Time:45 mins 45 minutes

Prep Time: 10 mins 10 minutes

Serves:10

Fluffy Lemon Poppy Seed Bread

Recipe by: Stephanie Lodge

If you’re craving a tart fluffy bread, this Paleo-approved recipe is sure to satisfy.

Tools

• Bread loaf pan
• Parchment paper
• Large mixing bowl

Ingredients

• 1 ½ cups almond flour
• ¼ cup coconut flour
• 4 large eggs
• ¼ cup honey
• ¼ cup coconut oil, melted
• ½ cup lemon juice
• ¼ cup coconut milk
• 1 T poppy seeds
• ½ cup coconut butter, melted

Instructions

• Preheat the oven to 350°F.
• Line a loaf pan with parchment paper and set aside.
• In a large mixing bowl, combine almond flour with coconut flour and mix together.
• Add in eggs, honey, melted coconut oil, lemon juice, lemon zest, and coconut milk. Continue mixing until well combined.
• Stir in the poppy seeds and pour the mixture into the loaf pan.
• Bake for 45 minutes or until an inserted toothpick comes out clean. (The edges should be slightly browned and toasted).
• Remove from the oven and allow to cool before slathering melted coconut butter on top. Serve warm and enjoy!

Looking for Paleo ingredients? Here are a few we’d recommend:
Almond flour (Hodgson Mill)
Coconut flour (Nutiva)
Raw honey (Bee Farms)
Cold pressed coconut oil (Viva Naturals)
Coconut milk (Native Forest)
Coconut butter (Artisana)

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