This gluten-free recipe is very simple to prepare and super flavorful, thanks to the wholesome ingredients like lemon juice, coconut sugar, and almond flour. It makes a delicious, healthy option… to serve for breakfast, snack, or even dessert.

I love experimenting with gluten-free flours. There are so many to choose from, which is great but also unnerving as decision time approaches. Luckily for me I used the right combo on the very first try. The bread turns out soft and moist but also a bit dense (similar to banana bread). And I personally love any and all thing lemon. Basically…I ate it all.

Lemon Poppy Seed Bread

Makes 1 loaf

Ingredients

• 2 cups almond flour
• 1 cup coconut sugar
• 1/3 cup coconut flour
• ¼ cup tapioca flour
• 3 tablespoons poppy seeds
• 1 tablespoon lemon zest
• ¾ teaspoon baking soda
• ¼ teaspoon salt
• ¼ cup avocado oil (see note)
• ¼ cup lemon juice
• 3 eggs, at room temperature
• ½ cup full fat milk of choice (see note)

Method

1. Preheat the oven to 325F. Coat the inside of a loaf pan with coconut oil or non-stick spray.
2. Stir together the first 8 ingredients in a large mixing bowl.
3. In another mixing bowl, whisk together avocado oil, lemon juice, eggs, and milk until smooth.
4. Pour wet ingredients into the bowl of dry ingredients and whisk until smooth and well combined.
5. Pour bread batter into loaf pan
6. Bake for 36-40 minutes, or until golden brown on top and toothpick or knife comes out clean when inserted into the middle of the bread.
7. Remove from oven and let bread sit in the pan for at least 20 minutes.
8. Remove bread from pan and cut into 12 slices.

Notes

• You can substitute the avocado oil with olive oil, melted coconut oil, or melted grass-fed butter.
• I used grass-fed whole milk. Keep it dairt-free by using cashew milk, almond milk, or any full-fat milk alternative.