Lemon poppy seed muffins or bread!

I love this recipe because it is so easy! 
This combination of ingredients has always worked so well for me.  I experimented with different grain free flour and this time I used almond flour. The grated lemon zest adds a nice hint of citrus and the poppyseed gives the bread some crunch I like.

Every bite of this low carb Lemon Poppyseed will stay in your memory.  

Nutritious poppy seeds, buttery almond flour and hint of lemon  create a pure and honest treat.

I enjoy having a piece for breakfast or lunch.  It  is a perfect treat!

 

Enjoy!

 

Low-Carb Lemon Poppy Seed Bread

 Makes 24 Servings

 Ingredients

1 tsp chia seeds plus 3 tbsp filtered water

5 cups blanched almond flour

1 tsp baking soda

1/2 tsp salt

5 eggs

1/3 cup coconut oil, melted

3 tbsp grated lemon rind

1/3 cup maple syrup

1/2 tsp almond extract

1/2 tsp vanilla extract

2 tbsp poppy seeds

 

Directions

Preheat oven to 300° F. Generously grease a loaf pan with coconut oil. Set aside.

In a small cup combine the chia seeds and filtered water. Mix well and set aside (after 15 minutes it will become jelly-like).

In a medium bowl, combine the blanched almond flour, baking soda, and salt.

In a large bowl combine the eggs, coconut oil, lemon rind, honey, and extracts. Gently mix in the chia seed mixture.

Mix the wet and dry ingredients together. Fold in the poppy seeds, then transfer the batter to prepared loaf pan. Smooth the top of the loaf.

Bake for 45-60 minutes, until a toothpick inserted in the centre comes out clean.

Allow to cool in the pan for 1 hour before slicing.

Click on the image!


 
In Health,

Angie