This bad boy is gluten-free, grain-free and sweetened with coconut sugar for a “healthier” take on an absolute classic 😍

I adapted this recipe from Paleo Running Momma (the queen of paleo desserts) and I’ve been eating it with my homemade blackberry jam

Ingredients:

2.5 cups almond flour

1/3 cup tapioca flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

2/3 cup coconut sugar

4 eggs

3 tbsp coconut milk

1/3 cup lemon juice

2 tbsp lemon zest (about 2 lemons)

1/3 cup melted butter

1.5 tsp vanilla extract

2 tbsp poppy seeds

Directions:

Preheat oven to 350 degrees and line a loaf pan with some parchment paper

Mix the flours, baking powder, baking soda and salt. In a separate bowl, whisk the eggs then add the coconut sugar, coconut milk, lemon juice, butter and vanilla

Combine the 2 bowls then mix in the poppy seeds until they’re even incorporated. Pour batter into the prepared pan and cook in the oven for about 40 minutes (or until golden brown on top)

ENJOY 

(I store leftovers in the fridge and eat it cold, but you could also reheat a slice in a pan with a little butter 🤤)

‍