This paleo lemon poppyseed bread is incredibly moist and topped with a lemon glaze for a delicious grain free treat that’s great as an afternoon snack.
I’m pretty sure I have an addiction to chocolate.
Every afternoon, after I eat lunch, clean up and put the kitchen mess of the day away, I can only focus on one thing: chocolate. Whether it’s a piece of dark chocolate from my stash of bars in the pantry, a handful of chocolate chips from the bag or a spoonful of Nutella, it HAS to happen.
The problem, however, is once I eat whatever a respectable serving would be of any of those options, I eat more. And then some more and sometimes, even a little bit more. It’s like I can’t stop and I’m pretty sure it’s the closest (if not actually the real thing) I’ve ever been to having an addiction.
So in my brilliant mind the best way to get rid of this little afternoon sugar addiction is to just replace it with another.
Hi there, paleo lemon poppyseed bread.
For as long as this remained on my kitchen counter, all chocolate cravings disappeared. I wouldn’t have thought lemon had such powers but this bread with it’s slightly tart, slightly sweet, super moist and oh, grain free-ness did.
WATCH THE VIDEO – How to make Paleo Lemon Poppyseed Bread:
I’ve never been so proud of a paleo baking experiment as I am with this loaf. It’s everything I want out of bread period, let alone paleo bread. No weird sinking in the middle or oddly small loaves. No dark/burnt looking interior. No need for half a dozen eggs (super pet peeve of grain free baking). No need for a special order off Amazon for the ingredients.
And so a new addiction is born…
Paleo Lemon Poppyseed Bread
This paleo lemon poppyseed bread is made with cashew and coconut flours. It's incredibly moist and topped with a lemon glaze for a delicious grain free treat.
- 1 1/2 cups cashew meal (I use Trader Joe's - see note for making your own)
- 1/4 cup + 1 tablespoon coconut flour
- 1 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3 eggs
- 1/4 cup melted coconut oil
- 1/4 cup honey
- 1/2 cup fresh lemon juice
- zest of 1 lemon
- 1/2 cup almond milk
- 1 tablespoon poppyseeds
For the glaze
- juice of 1/2 a lemon
- 1 tablespoon honey
- 1 tablespoon almond milk
- 1/2 teaspoon vanilla extract
- 1 tablespoon coconut butter
- 1/2 tablespoon coconut oil
- Preheat oven to 360 degrees. (Yes, 360. I like a baking temperature between 350 and 375 for paleo baked goods) and grease a loaf pan.
- Combine the flours, baking powder, baking soda and salt in a large bowl.
- Whisk together the eggs, coconut oil, honey, lemon juice, lemon zest and almond milk in another bowl.
- Pour the wet ingredients into the dry and mix until just combined.
- Add the poppyseeds and mix again until thoroughly distributed in the batter.
- Pour into the greased loaf pan and bake for about 40 minutes until the middle is set and the top/edges start to turn golden brown.
- Remove the bread from the oven, let cool a few minutes in the pan before turning out onto a cooling rack to cool completely.
For the glaze:
- Combine all the ingredients in a small bowl. Heat just slightly in the microwave so that the coconut oil and coconut butter melt/soften enough to whisk everything together into a smooth mixture.
- Set aside and let cool back to room temperature, as it sits and cools it will thicken a bit. You can also set it in the fridge for a few minutes to speed the process up.
- Once the bread is cooled completely, drizzle the glaze over the top of the bread and let it set.
-You can make your own cashew flour/meal by processing plain (not roasted, not salted) cashews until flour-like consistency in a food processor or blender.