PALEO LEMON POPPY SEED BREAD

INGREDIENTS:

  • 1 one/2 cups almond flour
  • 1/4 cup coconut flour
  • 1/2 teaspoon salt
  • 1 teaspoon sodium bicarbonate
  • 3 giant eggs
  • 1/4 cup honey
  • 1/4 cup copra oil measured as a liquid
  • 1/2 cup juice from three lemons
  • zest of two lemons
  • 1/4 cup almond milk or farm free milk of alternative
  • 1 tablespoon flower seeds
PALEO LEMON POPPY SEED BREAD
PALEO LEMON POPPY SEED BREAD

INSTRUCTIONS:

  1. Preheat kitchen appliance to 350° and line a 9×5 loaf pan with parchment paper. Set aside.
  2. In a giant bowl, mix almond flour, coconut flour, salt, and sodium bicarbonate. Stir along.
  3. Add the eggs, honey, copra oil, juice, lemon zest, and almond milk. Stir till sleek.
  4. Add in flower seeds and pour into pan.
  5. Bake for 30-35 minutes, or till a pick inserted within the center comes out clean. the sides ought to be slightly brown.
  6. *store within the refrigerator if not eaten up in a pair of days.

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