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.
AuthorJennifer LeighCategoryBreakfastA 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.
Begin 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.
Mix all dry ingredients in a large bowl and set aside.
Zest two of your lemons. I use this amazing tool, the OXO Good Grips Zester and Grater, that saves me so much time!
Juice the three lemons. Here is a juicer similar to mine: Glass Citrus Juicer
Add your wet ingredients to your dry ingredient bowl and mix well.
Fold 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.
Store in the refrigerator.
