Lemon Lavender Poppy Bread

I aim to feel both grounded and light on my feet throughout the day, so I’m always looking to make a clean meal with substance to achieve both. Eating delicious bread is not only grounding, but also one of life’s greatest pleasures. Not wanting the carb load to drag me down however, I make an aromatic keto lemon/lavender/poppy version to keep it clean. It’s great sandwich bread and goes beautifully with spreads. Enjoy!

LEMON LAVENDER POPPY BREAD INGREDIENTS 

1 cup Macadamia Nuts

1 cup Coconut Butter

5 Eggs

½ tablespoon Salt

1 tablespoon Baking Soda

1 tablespoon Lemon Juice

1 tablespoon Poppy Seeds

Zest of 1 Lemon

2 sprigs of Lavender, finely chopped

Toppings: 

Sprinkle of Sesame and Poppy Seeds

LEMON LAVENDER POPPY BREAD ASSEMBLY

1 | Preheat oven to 350 degrees.

2 | Add macadamia nuts to the food processor. Process until almost creamy (about 30 seconds).

3 | While the machine is still running, add one egg at a time.

4 | Turn the machine off and add coconut butter, salt, and poppy seeds. Blend until smooth.

5 | Add baking soda, lemon zest and juice, and lavender. Blend until smooth.

6 | In a nonstick bread or meatloaf pan (around 10” x 4”), line the walls and bottom with parchment paper or rub with coconut or avocado oil. Pour the batter into the pan.

7 | Bake in the oven for 35 minutes.

8 | Remove from the oven and let sit for 5 minutes. Lift out of the pan using the parchment paper, and set on a cooling rack to cool for 15 minutes.

9 | Slice and enjoy!

Mahsa Zargaran is an electronic musician, multi-disciplinary artist, and designer. When she’s not world-building in her studio or cooking from her Pacific Northwest garden, she tours internationally with her music project, Omniflux. She resides in Portland, Oregon. Find her on instagram at @Omniflux.

Comment