Almond Flour Lemon Poppy Seed Bread Recipe – Learn like a Pro:- When you indulge in our Almond Flour Lemon Poppy Seed Bread, you will have the opportunity to delighting in the delightful blend of the tangy lemon taste and the delicate almond flavour.
Almond Flour Lemon Poppy Seed Bread Recipe – Learn like a Pro
Due to the fact that it can be had for breakfast, snack time, or dessert, this bread that is both gluten-free and keto-friendly will certainly become a favorite in your kitchen. As a result of its lightness, moistness, and the fact that it is overflowing with the goodness of citrus, it is a delicacy that you can appreciate with a sense of contentment.
Ingredients
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/2 cup granulated sweetener (such as erythritol or monk fruit)
- 1 tablespoon baking powder
- Zest of 2 lemons
- 1/4 cup fresh lemon juice
- 1/2 cup melted coconut oil or butter
- 4 large eggs
- 1/4 cup unsweetened almond milk (or any milk of choice)
- 2 tablespoons poppy seeds
Also see : Banana Split Cake – Delicious Recipe Ever
Instructions
Preheat your oven to 175 degrees Celsius (350 degrees Fahrenheit). Get a loaf pan and either grease it or line it with parchment paper. Almond flour, coconut flour, sweetener, baking powder, and lemon zest should all be mixed together in a big mixing bowl.
In a separate bowl, combine the melted butter or coconut oil, eggs, lemon juice, and almond milk thoroughly by whisking them together until they are thoroughly incorporated. After pouring the liquid components into the dry ingredients, vigorously whisk the mixture until it forms a smooth batter.
Mix the poppy seeds into the batter in a gentle manner until they are spread equally throughout the mixture. As soon as the loaf pan has been prepped, pour the batter into it and spread it out evenly. Bake for forty to forty-five minutes in an oven that has been preheated, or until a toothpick that has been inserted into the centre comes out clean.
After the bread has finished baking, take it out of the oven and let it cool for ten to fifteen minutes in the pan. After that, place it to a wire rack to finish cooling entirely. Prepare the almond flour lemon poppy seed bread by slicing it and serving it.
Nutrition
- Calories: 220 kcal
- Total Fat: 19 g
- Saturated Fat: 8 g
- Cholesterol: 70 mg
- Sodium: 170 mg
- Total Carbohydrates: 7 g
- Dietary Fiber: 3 g
- Sugars: 1 g
- Protein: 7 g
Tips
If you want to acquire the flavourful citrus essence without the bitter pith, you need to make sure that the lemons are thoroughly zest. In order to achieve a sweeter loaf, you can adjust the amount of sweetener to suit your personal tastes in terms of flavour. Any leftovers can be kept in the refrigerator for up to five days if they are stored in an airtight container.
Alternatively, slices can be frozen individually for extended preservation. This recipe can be altered to suit your preferences by using a glaze that is created from powdered sugar and lemon juice. This will offer an additional punch of lemon flavour.
FAQ
Q.1) Can I substitute almond flour with another type of flour?
Although almond flour offers the most desirable texture and flavour for this recipe, you are free to experiment with different nut flours or gluten-free flour mixes if you feel the need to replace it. It is important to keep in mind that the taste and texture may differ.
Q.2) Can I omit the poppy seeds?
In the event that you would rather have a lemon bread that does not contain poppy seeds, you are free to leave them out of the recipe. The bread will continue to have a delightfully lemony flavour.
Q.3) Can I use lemon extract instead of fresh lemon juice?
If you do not have any fresh lemons on hand, you can substitute lemon extract for fresh lemon juice. However, real lemon juice is the most flavorful option. You should begin with a modest dose and adapt it to your liking.
