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Lemon Poppy Seed Loaf
A tasty cake pretending to be bread, delish for any occasion.
Gluten, Dairy, and Sugar-free. Paleo and vegan-optional.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
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1 1/2
cups
almond flour
-
1/4
cup
coconut flour
-
1/2
tsp
salt
-
1
tsp
baking soda
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3
large eggs
flax eggs for vegan
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1/4
cup
honey
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1/4
cup
coconut oil
liquid
-
1/2
cup
lemon juice
about 3 lemons
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zest of 2 lemons
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1/4
cup
almond or coconut milk
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1 1/4
tbsp
poppy seeds
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Preheat oven to 350° and line a 9x5 loaf pan with parchment paper. Set aside.
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In a large bowl, combine almond flour, coconut flour, salt, and baking soda. Stir together.
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Add the eggs, honey, coconut oil, lemon juice, lemon zest, and almond milk. Stir until smooth.
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Add in poppy seeds and pour into pan.
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Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. The edges should be slightly brown.