Lemon Poppy Seed Bread with Blueberry Glaze | Nikki's Coconut Butter

Recipes

Lemon Poppy Seed Bread with Blueberry Glaze

Written by Nikki Velez | April 29, 2016

You guys, how amazing does this lemon poppy seed bread look?? Well, try a bite and you will see, it tastes even better. The lemon and cashew flour mix is just wonderful and drizzled with the blueberry glaze, it makes a pretty perfect treat. One of the things I love most about this recipe is how versatile it is. Make a nice loaf of bread, muffins or donuts, you can do it all with this one! Make it ahead of time for breakfast for the kids and they will love you for it and won't even realize just how healthy these are! This recipe was created by our friend Denise {@denimelon on Instagram} Go check her stuff out for more Paleo and Gluten Free treats!
Ingredients:
  • 1 cup raw cashews* or 1 cup + 2 tbsp cashew/almond flour
  • 1/4 cup coconut flour
  • 1/2 tsp salt
  • 1.5 tsp baking powder
  • 1 tsp baking soda
  • 3 eggs
  • 1/4 cup Nikkis Cashew Cookie Butter, melted and cooled slightly
  • 1/2 cup non-dairy milk**
  • 3 tbsp honey, melted and cooled slightly
  • 5 tbsp lemon juice (from ~ 2 small lemons) 
  • zest of 2 lemons
  • 1 tsp vanilla
  • 1 tbsp poppy seeds
  • 3/4 cup fresh/frozen berries, cherries (optional)
  • For the glaze (optional): 1/4 cup cashews, 4 tbsp Nikkis Cashew Cookie Butter, 1 tbsp honey/maple syrup, 1/2 cup berries, 1 tsp lemon juice, 1/2 tsp vanilla, water (to thin out)

Preparation:
  1. Preheat oven to 365F. In a food processor, pulse the raw cashews until it becomes a fine meal. Be careful not to over process or it will become nut butter. Pulse a few seconds at a time. Combine the cashew meal, coconut flour, salt, baking power and baking soda in a bowl. 
  2. In a separate bowl, whisk together the eggs, Coconut Butter, honey, lemon juice, lemon zest, vanilla, and milk until combined. Add the wet ingredients to the dry. Add the poppyseeds and whisk until combined. 
  3. If using frozen berries, toss in 2 tsp of coconut flour to coat. Fold the fruit into batter. Pour batter into a greased or parchment paper lined loaf pan. Bake at 365F for 45 minutes. If the top is browning too fast, cover with foil and continue to bake. This recipe may be used to make muffins or mini loaves (bake for 25 minutes) or donuts (bake for 18-20 minutes). 
  4. To make the glaze, blend together all the glaze ingredients except for the water in a high powdered blender. Adding one tablespoon of water at a time, thin out the glaze. The glaze should be thinned out enough to fall off a spatula in "ribbons."   
* The cashew meal does not have to be a super fine powder, but small and mostly uniform granules would be okay. Alternatively, some grocery stores carry pre-ground cashew meal. Or use almond flour, but the flavor would be slightly different. 
** I used 1 tbsp coconut cream, which is the thicken cream that forms from a cooled can of full fat coconut milk, plus enough water to make 1/2 cup. I chose to thin out the cream with water (to equal 1/2 cup) instead of just using a shaken can of coconut milk since it has the consistency more closely resembling milk. Alternatively, another non-dairy (or dairy, if you tolerate) milk (i.e almond, soy) may be used in place of the thinned out coconut cream. But don't add any water to thin that out.
Recipe + Photos by Denise @denimelon denimeloneats.blogspot.com 

Tagged: blueberry glaze, bread, cashew cookie butter, coconut butter, coconut spread, donuts, healthy treats, lemon poppy seed bread, muffins, nikkis coconut butter, no dairy, no soy, nut butter, paleo, paleo sweets, primal