Good Monday morning y’all.
I’m pretty sure my Secret Recipe Club post snuck up on me this month.
I can’t believe its the middle of May.
I have two weeks off before school begins for the summer for me and I also landed an internship…so I will be super busy.
I just love Melissa’s passion for the local food movement.
I hit up my local Farmer’s Market this past Saturday and every time I go, my appreciation for local vendors with fresh produce just skyrockets!
Plus, I got myself an organic wheat-free oatmeal raisin cookie that was off the chain.
It was practically calorie-free.
Everytime summer rolls around I get all up in a citrus groove. So naturally, when I saw Melissa’s Lemon Poppy Seed Loaf, I didn’t hesitate to get in the kitchen and start baking.
This bread is magical.
It’s super fluffy,
and so tender it practically melted in my mouth.
Plus, lemons are like a ray of sunshine in your mouth.
Such a burst of flavor.
My grandmother used to make lemon poppyseed bread all of the time and I remember her putting a special lemon glaze on it that was to die for.
I made a few adjustments to Melissa’s recipe to make it paleo friendly.
Oh, and I jazzed it up with a simple coconut butter glaze and lemon zest.
Thank you Melissa for sharing this fabulous recipe and reminding me about a little slice of my childhood 🙂
- ¼ c. coconut butter, slightly melted, but just enough so it is still soft, you don't want liquid
- ½ c. granulate stevia
- splash of vanilla
- 2 large eggs, at room temperature
- ¼ c. unsweetened apple sauce (I used date puree)
- ½ c. unsweetened vanilla coconut milk yogurt
- 1 meyer lemon, zested and juiced
- ½ c. coconut flour
- ½ t. baking soda
- ½ t. salt
- ¼ c. poppy seeds
- coconut butter, melted, for topping
- lemon zest, for topping
- Preheat the oven to 350 degrees F. Grease a 9 in. loaf pan or small square pan with cooking spray.
- In a large mixing bowl, combine the coconut butter and stevia until smooth.
- Stir in the vanilla, eggs, date puree, and coconut milk yogurt.
- Stir in the lemon zest and juice.
- Stir in the coconut flour, baking soda, salt, and poppy seeds until combined. Pour the batter into the prepared pan and bake for 25-30 minutes or until lightly golden.
- Let cool slightly.
- Cut into squares or slices and drizzle w/ coconut butter and top w/ lemon zest.