C&K LEMON POPPY SEED LOAF
Who doesn't love a good lemon poppy seed loaf? Move over, Starbucks. This version is grain-free, dairy-free, refined sugar-free and higher in protein. Perfect to pair with a hot cuppa.
MACROS per slice (serves 9): 320 calories | 15g carbs, 26g fats, 11g protein
INGREDIENTS:
π 1 3/4 cup almond flour
π 1/4 cup coconut flour
π 3 scoops Clearly Collagen
π 1/2 cup coconut oil (can halve oil and double lemon juice for better macros)
π 1/4 cup honey (can use maple syrup instead)
π 3 eggs
π 2 tbsp poppy seeds
π 1/2 cup almond milk
π 1/2 tsp salt
π 2 tsp baking powder
π 2 tbsp lemon juice
π 3 tsp lemon zest
OPTIONAL ICING (not included in macros for easy scaling):
π 1/2 cup powdered sugar of choice
π 1-2 tbsp lemon juice
DIRECTIONS:
STEP 1: Preheat oven to 350F. Line/grease your pan for later. Melt and cool your coconut oil.
STEP 2: Whisk together your dry ingredients: almond flour, coconut flour, collagen, poppy seeds, baking powder and salt.
STEP 3: Stir in your eggs. Once combined, add your wet ingredients: coconut oil, honey, almond milk, lemon juice and lemon zest.
STEP 4: Pour your thick batter into your pan and bake for 40-45 minutes, until a toothpick-down-the-center test comes out clean.
STEP 5: After cooling, whisk together your icing ingredients, drizzle on top and enjoy!
The best, healthy lemon poppy seed loaf there is. If you give it a try, be sure to tag @CaffeineandKilos on IG and let us know how you liked it.