Lemon Poppyseed Loaf

A single batch makes a beautiful poppyseed loaf, or double it & make it as a bundt cake (grease your bundt pan well instead of lining with parchment). Enjoy as is, serve with lemon curd & your favourite berries, or drizzle with a pretty lemon glaze!!

Dry

• 1 1/2 cups (176g) almond flour

• 1/4 cup (25g) coconut flour

• 1 tsp baking soda

• 1/2 tsp sea salt

Wet

• 3 eggs

• zest from 2 lemons

• 1/2 cup lemon juice (from 2–3 lemons)

• 1/3 cup maple syrup

• 1/4 cup coconut oil, melted

• 1 tsp vanilla

• 3 tbsp poppy seeds

Topping, optional

• Sliced almonds

• Glaze (simple lemon sugar glaze or coconut butter/maple syrup glaze - you can find both recipe with our glazed lemon cookie recipe)

• Lemon curd (dairy-free option, or fully vegan option - recent posts/videos)

Instructions

1. Preheat your oven to 350F, and line a loaf pan with parchment paper

2. Whisk together dry ingredients

3. In a separate bowl, whisk together wet ingredients until smooth

4. Combine wet & dry, mix until fully incorporated

5. Let batter rest 2–3 minutes (for coconut flour to fully hydrate)

6. Pour into parchment lined loaf pan (and sprinkle with sliced almonds if using)

7. Bake 35–40 minutes, until a toothpick comes out clean (tent with foil if you notice too much browning - coconut flour likes to burn)

8. Let fully cool (before adding glaze if using or) before slicing

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