Almond Flour Lemon Poppy Seed Bread Recipe: Made with a blend of almond flour and oat flour, this deliciously healthy lemon poppy seed bread is naturally sweetened with honey. Made in one bowl, this simple gluten-free lemon poppy seed bread is packed with protein from Greek yogurt, making it a great option for a quick and healthy breakfast or snack.
Hello, my dear lemon lovers! For some reason, lemons drive a lot of AK readers crazy. I say this because whenever I share something lemon-related, it usually goes viral, which makes me realize that a lot of you just adore lemon.
I came up with the idea for this lemon poppy seed bread a few summers ago and couldn’t stop cooking it again and again. It’s so fantastic that I had to share it again this season! It is incredibly moist—I promise—gluten-free, readily dairy-free, nutritious, and expertly organically sweetened with honey. All owing to a combination of oat flour and almond flour. I mean, it’s tender, fluffy, and oh-so-good when topped with additional honey or butter. utter perfection.
Almond Flour Lemon Poppy Seed Bread Recipe
Ingredients
Wet ingredients:
- 1/2 cup plain or vanilla greek yogurt (or sub plant based yogurt of choice such as almond or coconut yogurt)
- 2Â eggs
- 1/3 cup honey
- zest from 2 lemons
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon almond extract
Dry ingredients:
- 1 cup oat flour, gluten free if desired
- 1 cup packed blanched fine almond flour
- 1 tablespoon poppyseeds (or sub chia seeds)
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
For the glaze:
- ½ cup powdered sugar
- 1-2 tablespoons fresh lemon juice
- Optional: 1/4 teaspoon almond extract
Instructions
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Preheat the oven to 350 degrees F. Line an 8 x 4 loaf pan with parchment paper and spray with nonstick cooking spray to prevent sticking.
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In a large bowl, whisk together the following ingredients until well combined: yogurt, eggs, honey, lemon zest, lemon juice and almond extract.
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Add dry ingredients to the bowl: oat flour, almond flour, poppyseeds, baking soda and salt; mixing with a wooden spoon until well combined. pour into prepared loaf pan. bake for 35-45 minutes until a toothpick comes out clean. Cool bread in pan for 5 mins then remove and transfer to a wire rack; allow bread to cool completely before adding the glaze.
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Make the glaze by adding powdered sugar, 1 tablespoon fresh lemon juice and almond extract in a medium bowl. Stir to combine. You may need to add in more lemon juice if it is too thick (start with a teaspoon at a time). Glaze should be somewhat thick. Pour over bread and spread with a spoon if necessary. Top with a little extra lemon zest if you have any for a pretty effect. Cut bread into 8 slices and enjoy!
