Hey folks! We're excited to share this recipe from Certified Coach Katie Leadbetter of Clean Eating with Katie. This recipe fits perfectly in your 21DSD meal plan. Enjoy! – Diane and Team
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
SERVINGS: 8
ingredients
- 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
preparation
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.
Enjoy!
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 [email protected].
Comments 3
I didn’t have a loaf pan, but I used the mixture in my donut pan and it turned out delicious. Amazing recipe Katie!
The taste was great, but I am going to try to add 2tsp of baking soda next time. It should react with the lemon juice acidity to hopefully give it more rise? Like most Paleo breads, this is quite dense. We’ll see how it works. Definitely a delicious flavor, which to me is most important! Thanks for sharing!
Yes, try it and let us know! You can also try whisking the egg whites separately to fold in, sometimes that helps add lightness!