Paleo Lemon Poppy Seed Bread

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 cashew milk
1 tablespoon poppyseeds

  1. Preheat oven to 350° and line a 9×5 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 cashew milk. Stir until smooth.
  4. Add in poppyseed and por 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.

Original Recipes visit: Paleo Lemon Poppy Seed Bread @

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