Gluten-Free Lemon Poppy Seed Bread
Servings: 12
Calories: 255 kcal
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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Nutrition Facts
Gluten-Free Lemon Poppy Seed Bread
Amount Per Serving
Calories 255
Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 2g10%
Cholesterol 42mg14%
Sodium 178mg7%
Potassium 60mg2%
Carbohydrates 22g7%
Fiber 4g16%
Sugar 10g11%
Protein 7g14%
Vitamin A 76IU2%
Vitamin C 4mg5%
Calcium 112mg11%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.