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Strawberry Poppy Seed Paleo Bread

Strawberry Poppy Seed Paleo Bread


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  • Author: Mariel Lewis
  • Total Time: 1 hr
  • Yield: 3 mini bread loaves 1x

Description

This Strawberry Poppy Seed Paleo Bread is a sweet treat for morning, afternoon or night.


Ingredients

Units Scale

For the bread

  • 1 1/2 cups cashew flour
  • 1/4 cup coconut flour
  • 1/4 cup arrowroot flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 1 zucchini, peeled and grated
  • 1/2 cup diced strawberries
  • 3 eggs
  • 1/3 cup melted coconut oil
  • 2 tbsp honey
  • 1 tsp vanilla extract
  • 1 tbsp poppy seeds
  • Coconut oil spray

For the strawberry sauce

  • 1 cup diced strawberries
  • 2 tbsp honey
  • 2 tbsp fresh lemon juice

Instructions

  1. Preheat oven to 350 F.
  2. Grease three 3 ¼“ mini bread pans and set aside.
  3. Place grated zucchini on a paper towel to let zucchini moisture be absorbed by the towel.
  4. Combine cashew flour, coconut flour, arrowroot flour, baking powder, baking soda, and salt in a large bowl, set aside.
  5. Whisk eggs, coconut oil, honey, vanilla extract and poppy seeds in a separate bowl and pour over dry ingredients; combine until no lumps remain. Fold in zucchini and strawberries.
  6. Divide the batter between the three bread pans and bake for 40 minutes or until a toothpick comes out clean when inserted.
  7. Let cool completely and refrigerate for 2+ hours, as this yields for better slicing.
  8. Place strawberry sauce ingredients in a high-speed blender and blend on high until smooth. Transfer to a small mason jar and refrigerate for 1+ hours. Use to top bread after slicing.
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American