The following post was originally featured on Running to the Kitchen and written by Gina Matsoukas, who is part of POPSUGAR Select Fitness.
This Paleo lemon poppy seed bread is made with cashew and coconut flours. It’s incredibly moist and topped with a lemon glaze for a delicious grain-free treat.
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 poppy seed 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.
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 or 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 . . .
To learn more about this recipe, check out Gina’s blog!
1 1/2 cups cashew meal (I use Trader Joe’s)1/2 cup, plus 1 tablespoon coconut flour1 1/2 teaspoon baking powder1 teaspoon baking soda1/2 teaspoon kosher salt3 eggs1/4 cup melted coconut oil1/4 cup honey1/2 cup fresh lemon juiceZest of 1 lemon1/2 cup almond milk1 tablespoon poppy seeds
For the glaze:Juice of 1/2 a lemon1 tablespoon honey1 tablespoon almond milk1/2 teaspoon vanilla extract1 tablespoon coconut butter1/2 tablespoon coconut oil