As far as daily habits go, ordering the lemon loaf every morning at your local café is pretty harmless. But, if you’re trying to cut down on gluten and refined white sugar or even just save a few bucks every day, learning to make your own come in handy! This poppy seed lemon bread, with gluten-free ingredients and perky citrus flavor, is easy to bake up for breakfast, snack or even dessert. Should you make it every week? That’s up to you – but we can think of other dietary habits that are far worse.
Gluten-Free Lemon Poppy Seed Bread
Ingredients
- 2 cups almond flour
- 1 cup coconut sugar
- 1/3 cup coconut flour
- ¼ cup tapioca flour
- 3 Tbsp. poppy seeds
- 1 Tbsp. lemon zest
- ¾ tsp. baking soda
- ¼ tsp. salt
- ¼ cup avocado oil
- ¼ cup lemon juice
- 3 eggs at room temperature
- ½ cup full fat milk
Instructions
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Preheat oven to 325 degrees F. Coat inside of loaf pan with coconut oil or non-stick spray.
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In large mixing bowl, combine almond flour, coconut sugar, coconut flour, tapioca flour, poppy seeds, lemon zest, baking soda and salt.
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In a separate mixing bowl, combine avocado oil, lemon juice, eggs and milk. Whisk until smooth.
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Mix wet ingredients into dry ingredients and whisk until smooth and well combined.
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Transfer batter to loaf pan.
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Bake for 35-40 minutes, or until golden brown on top. A toothpick or knife inserted in the center should come out clean when bread is done.
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Remove from oven and let sit in pan for 20 minutes.
Recipe Notes
I used grass-fed whole milk in this recipe, but any full-fat milk will work, including cashew and almond milk.
In place of avocado oil, you can use melted coconut oil or melted grass-fed butter.
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