While completing a recent 21-Day Sugar Detox, I saw a lemon poppy seed loaf at the grocery store and caught myself drooling. I decided it was time for me to perfect a 21DSD-friendly Lemon Poppy Seed Loaf. I hope you enjoy the recipe as much as I do!
Lemon Poppy Seed Loaf
grain-free • gluten-free • sugar-free
PREP TIME: 15 minutes
COOK TIME: 70 minutes + 25 minutes to cool
- ½ cup full-fat coconut milk
- 4 pasture-raised eggs
- 4 green-tipped bananas
- 1 2/3 cup almond flour
- zest of 4 lemons
- 2 lemons, juiced
- 2 tsp. poppy seeds
- 1 tsp. vanilla
- ½ tsp. sea salt
- optional: ¼ cup coconut butter, melted
Preheat oven to 325 degrees Fahrenheit. Grease a loaf pan with coconut oil and line with parchment paper.
Combine the first four ingredients in a food processor and mix until combined. Then add the remaining ingredients and mix until just combined.
Pour mixture into greased loaf pan. Cook for 65-70 minutes or until golden brown on top and loaf is firm when pressed in the center.
Allow to cool for 20-25 minutes. Drizzle with melted coconut butter if desired.
Katie is enthusiastic about helping people maintain health and vitality through whole-foods based nutrition, customized supplementation, and wellness coaching. Katie is a graduate of Bauman College Holistic Nutrition and Culinary Arts. She is a certified Nutrition Consultant and is skilled in gluten-free and paleo-centered cuisines. She leads regular monthly 21-Day Sugar Detox groups. As a private Nutrition Consultant, she is focused on working one-on-one with clients to improve their digestion and balance their blood sugar through diet analysis, cooking and shopping instruction, and individualized dietary and nutrient recommendations. Katie has been following a paleo diet and has been gluten-free since 2012. She practices yoga and hikes. She is also a breast cancer survivor. She and her husband, Jim, live in Santa Clara, CA, with their dogs Jax and Molly. Katie can be reached at www.cleaneatingwithkatie.com or cleaneatingwit[email protected].