Gluten Free Lemon Poppy Seed Bread
Ingredients
The bread
-
2
cups
almond flour
-
½
cup
coconut flour
-
1
tsp
baking powder
-
½
tsp
baking soda
-
½
tsp
salt
-
3
large
eggs
-
½
cup
melted coconut oil
-
⅓
cup
honey
-
½
cup
almond milk
-
1
tsp
vanilla extract
-
½
cup
lemon juice
-
2
tbsp
poppy seeds
-
2
tbsp
lemon zest
Optional glaze
-
1½
cups
powdered sugar
-
2–3
tbsp
almond milk
-
1
tsp
lemon juice
Instructions
- Preheat the oven to 350°F and prepare a bread loaf pan with parchment paper and cooking spray.
- In a small bowl, combine almond flour, coconut flour, baking powder, baking soda, and salt.
- In a large bowl, whisk the eggs.
- Mix in the melted coconut oil, honey, almond milk, vanilla extract, and lemon juice.
- Combine the dry ingredients with the wet ingredients until fully mixed.
- Add the poppy seeds and lemon zest, then pour the mixture into the prepared bread pan.
- Bake for 50-60 minutes, or until a toothpick comes out clean. Cover with foil halfway through if browning too much.
- While baking, prepare the glaze by whisking together powdered sugar, almond milk, and lemon juice.
- Allow the loaf to cool completely before applying the glaze.
- Serve and enjoy! Store on the counter for up to 48 hours, then refrigerate.
Nutrition Facts (estimated)
Servings
1 loaf
Calories
250
Total fat
15g
Total carbohydrates
20g
Total protein
6g
Sodium
200mg
Cholesterol
150mg
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