When life gives you lemons…you make a zesty lemon poppy seed bread! At Sweet Laurel, lemons are definitely our favorite fruit. Today, I am sharing this paleo, vegan, AND gluten-free lemon poppy seed bread recipe that is deliciously simple. It’s the perfect loaf for a snack, dessert, or quick breakfast on the go.
Sweet Laurel Vegan Lemon Poppy Seed Bread (Paleo, Vegan, Gluten Free)
Yields 2 mini loaves (7″x3″ pans) or 10 mini cupcakes
¼ cup coconut flour
¼ teaspoon Himalayan pink salt
¼ teaspoon baking soda
¼ cup coconut oil
¼ cup maple syrup
3 tablespoons psyllium husk + 6 tablespoons water
1 lemon, zested and juiced
1 tablespoon poppy seeds
Preheat the oven to 350 degrees
Prepare pans by greasing with coconut oil or lining with parchment paper.
Combine coconut flour, salt and baking soda in a small bowl.
In a medium sized bowl, place the 3 tablespoons of psyllium husk, then add the water. Stir. Quickly add the coconut oil, maple syrup and lemon juice and zest.
Stir the dry ingredients into the wet ingredients. Add the poppy seeds.
Place the dough into mini loaf pans or cupcake tins. Bake at 350 for about 18 – 20 minutes.
Coconut Butter Icing:
1/4 cup coconut butter
1/4 cup coconut milk
1 teaspoon lemon juice
1 tablespoon maple syrup
Optional: 1 teaspoon vanilla extract
Mix all ingredients over low heat until coconut butter is melted. Drizzle over cooled cakes.