September 4, 2018
A light, flavorful bread perfect for breakfast or tea time. This paleo bread has a soft hint of lemon with a little crunch from the poppy seeds.
Gluten free, grain free, dairy free and paleo friendly.
1 1/2 cups Super-Fine Almond Flour, blanched whole almonds
1/4 cup Coconut Flour
1/2 tsp Sea Salt
1 tsp Baking Soda
3 Pasture Raised Eggs
1/4 cup Organic Local Honey
1/4 cup Organic Cold Pressed Coconut Oil, melted and cooled (measured as a liquid)
1/2 cup Lemon Juice from 3 Organic Lemons
Zest from 2 Organic Lemons
1/4 cup Almond Milk
1 tbsp Poppy Seeds
1Begin by preheating your oven to 350 degrees. Line a 9 x 5 bread pan with parchment paper. I recommend using FSC Certified Parchment Baking Paper by If You Care.
2Mix all dry ingredients in a large bowl and set aside.
3Zest two of your lemons. I use this amazing tool, the OXO Good Grips Zester and Grater, that saves me so much time!
4Juice the three lemons. Here is a juicer similar to mine: Glass Citrus Juicer
5Add your wet ingredients to your dry ingredient bowl and mix well.
6Fold in poppy seeds and pour into baking pan. Bake for 30 to 35 minutes. Check the center with a toothpick. When it comes out dry, the bread is ready.
7Store in the refrigerator.
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