Moist, lightly sweet, and lemon poppyseed almond flour bread! It is naturally grain-free, vegan, oil-free and made in 1 bowl (with ease!).
Hello and Happy Friday, everyone!
This week has been bittersweet. I love being able to spend more time with my son during the summer, but I am looking forward to the return to schedules and routines. As a result, this week has been a mish-mash of final fun (pool, board games, goofing around) and frenzied prep (school supplies, cleaning, sorting through clothes that are suddenly too short).
Admittedly, that sweet spot between goofy and frenzied is one of my favorite places. When I’m in it, I inevitably want to bake. I’ve been filling the freezer with quick and easy baked goods for the first few weeks of school, and this lemon poppy seed almond flour bread is a fast favorite.
It’s a breeze to make, but it’s the intense lemon flavor and moist texture that will prompt you to put this on your regular baking rotation.
Here are the specs for this nourishing bread:
Keep in mind that, like many vegan, grain-free breads, this otherwise perfect loaf may sink slightly after cooling. It should be minor, at most. So long as the bread passes the toothpick test for doneness, as described in the recipe, the bread will be evenly baked, even if some minimal sinking occurs.
Alternatively, you can avoid any sinking by making the bread into muffins. Both slices and muffins are handy–literally and figuratively!–for busy mornings on the run, or post-run. Enjoy!