PALEO LEMON POPPY SEED BREAD | #PALEO #LEMON #POPPY #SEED #BREAD #Paleoglutenfree #Paleodessert #Paleobaking #Paleosweets #Wholefoodrecipes #Glutenfreebaking #Glutenfreerecipes #Paleodiet #Paleoglutenfree #Paleobread #Glutenfreebaking #Wholefoodrecipes


  • 1 1/2 cups almond flour
  • 1/4 cup coconut flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 3 large eggs
  • 1/4 cup honey
  • 1/4 cup coconut oil measured as a liquid
  • 1/2 cup lemon juice from 3 lemons
  • zest of 2 lemons
  • 1/4 cup almond milk or dairy free milk of choice
  • 1 tablespoon poppy seeds


  1. Preheat oven to 350° and line a 9x5 loaf pan with parchment paper. Set aside.
  2. In a large bowl, combine almond flour, coconut flour, salt, and baking soda. Stir together.
  3. Add the eggs, honey, coconut oil, lemon juice, lemon zest, and almond milk. Stir until smooth.
  4. Add in poppy seeds and pour into pan.
  5. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. The edges should be slightly brown.
  6. *store in the fridge if not eaten in 2 days.

recipe adapted >>>>>  here

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