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
- Preheat oven to 350 F.
- Grease three 3 ¼“ mini bread pans and set aside.
- Place grated zucchini on a paper towel to let zucchini moisture be absorbed by the towel.
- Combine cashew flour, coconut flour, arrowroot flour, baking powder, baking soda, and salt in a large bowl, set aside.
- 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.
- Divide the batter between the three bread pans and bake for 40 minutes or until a toothpick comes out clean when inserted.
- Let cool completely and refrigerate for 2+ hours, as this yields for better slicing.
- 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