300+ Recipe Digital Cookbook

"I spent 10 years creating and testing recipes for this cookbook, it's my proudest creation!"

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300+ Recipe Digital Cookbook

"I spent 10 years creating and testing 1000's of recipes for this cookbook, it's my proudest creation!"

- Mariel, Author & Founder

Instant Download

Okay. This Strawberry Poppy Seed Paleo Bread is going to blow your socks off. Not kidding. I am adding it to my Top Five Favorite Paleo Treats list because that’s how good it is. I’m in love.

I have a set of must-haves when it comes to Paleo treats, and this little one fits every single thing on my special list. Let me show you what I mean:

Sweetness…check.
Moistness…check.
Fluffiness…check.
Nuttiness…check.
Uber satisfying…check.

And on top of all of the wonderful things mentioned above, this bread is also very nutritious. I’m telling you, a total winner. Just make it.

This bread is made with all-natural whole foods, all of which are Paleo-approved. Every single ingredient in this recipe serves a purpose, and that purpose is to create an incredible bread that is not only delicious, but that is also good for your body. Gotta love healthy treats; its the only kind we should ever eat.

I hope you get a chance to make this yummy bread in your own kitchen (it is very easy to prepare, so don’t be shy), and if you do, I bet it’ll bring just as many smiles to your home as it did to ours.

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Strawberry Poppy Seed Paleo Bread

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

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Description

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

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Ingredients

Units USM Scale 1x2x3x

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

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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

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