PALEO LEMON POPPY SEED BREAD

INGREDIENTS

1 1/2 cups almond flour
1/4 cup coconut flour
1/2 teaspoon salt
1 teaspoon bakìng soda
3 large eggs
1/4 cup honey
1/4 cup coconut oìl measured as a lìquìd
1/2 cup lemon juìce from 3 lemons
zest of 2 lemons
1/4 cup almond mìlk or daìry free mìlk of choìce
1 tablespoon poppy seeds

border="0" data-original-height="833" data-original-width="564" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ0SrwsU0xJSi75xYJsbvL4Cc8Mg013ylWEITChba4Dk8hLJGY2L7bUqRqZNFck74CQczgRJbwh65bN-v7kO8nzkOUDCEXsaQ6oUhxvAHKSUT8MTXz1e5j5qg2G2gQKNEm7_rhK1bRpifP/s1600/ghtev.jpg" title="PALEO LEMON POPPY SEED BREAD #Paleo#Lemon#Bread">
INSTRUCTIONS

Preheat oven to 350° and lìne a 9x5 loaf pan wìth parchment paper. Set asìde.
ìn a large bowl, combìne almond flour, coconut flour, salt, and bakìng soda. Stìr together.
Add the eggs, honey, coconut oìl, lemon juìce, lemon zest, and almond mìlk. Stìr untìl smooth.
Add ìn poppy seeds and pour ìnto pan.
Bake for 30-35 mìnutes, or untìl a toothpìck ìnserted ìn the center comes out clean. The edges should be slìghtly brown.
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