My Almond Poppy Seed Bread is both gluten and grain free. It is sweet, moist, light and fluffy; words used for typical grain-free recipes. But this recipe is all those things! My family loves it, even the 9 year tends to think all “Paleo” foods are gross; she gobbles it down every time I make it. They eat it like one of the sugary delights I used to bake – but this is sweetened with fruit and a bit of honey only.
With so many of us choosing to go gluten free or Paleo, it is nice to have options for breakfast that go beyond scrambled eggs. This almond poppy seed bread makes great muffins too. Perfect when you need to eat your breakfast on the run. And you’ll find it is super filling too. Perfect when combined with a warm cup of coffee. 😉
My almond poppy seed bread is SUPER EASY to make too – gotta love that. I know you’re going to love this recipe! Enjoy!
Almond Poppy Seed Bread
Grain Free / Gluten Free
- 6 Medjool Dates (cover in warm water for 10-15 minutes to soften, drain, remove seed and chop before using)
- 1 medium ripe banana
- 2 T honey
- ¼ cup coconut oil, melted (I used this)
- 2 t almond extract
- 4 eggs
- ¼ cup coconut flour, sifted (I used this)
- ½ cup blanched almond flour (I used this)
- 1 t baking soda
- 1/8 t baking powder (I prefer aluminum free)
- 1 T poppy seeds
Preheat oven to 350 F
Add dates and banana to blender or food processor; process until smooth. Add honey, coconut oil, and almond extract and blend. Scrape sides of bowl, then add eggs and process again until blended and smooth.
In a separate bowl stir sifted coconut flour, almond flour, and baking soda and baking power until well blended.
Add the liquid mixture to the bowl and stir until well incorporated.
Add the poppy seeds and gently fold into the batter.
Grease your 11×7 glass baking dish with coconut oil and pour batter in.
Bake 25 minutes. Check about 1/2 way through and cover lightly with foil if it is darkening too quickly, to avoid burning.
Let cool 10 – 15 minutes and then cut and enjoy!