Imagine sinking your teeth into a moist, zesty slice of bread that's not just incredibly delicious, but also completely grain-free and healthier than traditional recipes. This Grain Free Lemon Poppyseed Bread is about to revolutionize your baking game, offering a perfect balance of tangy lemon brightness and delicate poppy seed crunch that will have you coming back for slice after slice. Whether you're following a low-carb diet, avoiding gluten, or simply looking for a delightful treat that doesn't compromise on flavor, this recipe is your ultimate culinary solution!
Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 1 hrs
Cuisine: American
Serves: 1 loaf
Ingredients
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/4 cup honey or maple syrup
- 3 large eggs
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1 tablespoon poppy seeds
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x5 inch loaf pan with parchment paper, allowing some overhang for easy removal.
- In a large mixing bowl, combine almond flour, coconut flour, baking soda, and salt. Whisk together thoroughly to eliminate any lumps and ensure even distribution of dry ingredients.
- In a separate bowl, crack the eggs and whisk them until well beaten. Add honey or maple syrup, fresh lemon juice, and lemon zest. Mix until the wet ingredients are completely combined.
- Pour the wet ingredients into the dry ingredient mixture. Stir gently but consistently until a smooth batter forms. Be careful not to overmix, as this can make the bread dense.
- Fold in the poppy seeds, distributing them evenly throughout the batter.
- Transfer the batter into the prepared loaf pan, using a spatula to spread it evenly and smooth the top.
- Place the pan in the preheated oven and bake for 45-50 minutes. Check doneness by inserting a toothpick into the center - it should come out clean or with just a few moist crumbs.
- Remove from oven and let the bread cool in the pan for 10-15 minutes. Then, using the parchment paper, lift the bread out and transfer to a wire rack to cool completely.
- Once cooled, slice and serve. Optional: Drizzle with additional honey or dust with powdered sugar if desired.
Tips
- Ingredient Temperature Matters: Ensure your eggs are at room temperature for better mixing and a more consistent batter.
- Measure Flour Precisely: Use the spoon-and-level method for almond and coconut flour to prevent a dry or dense bread.
- Don't Overmix: Stir just until ingredients are combined to keep the bread light and tender.
- Check Early, Bake Carefully: Start checking your bread around 40 minutes to prevent over-browning, as alternative flour breads can cook differently.
- Cooling is Crucial: Allow the bread to cool completely before slicing to help it set and maintain its structure.
- Storage Tip: Store in an airtight container at room temperature for 3-4 days, or refrigerate for up to a week.
- Make it Your Own: Experiment with adding a light lemon glaze or trying different citrus zests for variety!
Nutrition Facts
Calories: 227kcal
Carbohydrates: 16g
Protein: 8g
Fat: 15g
Saturated Fat: 2g
Cholesterol: 70mg
