29 Apr


I’ve always loved poppyseed bread; I mean sometimes I go to Starbucks just to get a dose of that moist and yummy poppyseed bread slice, coated with that powdered sugar glaze? Omg….heaven.com! But of course knowing that it racks up a significant amount of negative calories and sugar, it doesn’t always feel good to have a craving for something so sinfully delicious, so I needed to healthify this recipe, you know, Valerie style 😉 This recipe uses organic coconut palm sugar and stevia and won’t raise your blood sugars like the regular Starbucks versions do, and don’t get me wrong, I do love my Starbucks! But I’m glad I’ve been able to make a healthier version of one of my favourite breads 🙂


I actually made this bread for my dear friend and lifestyle blogger Janu because her sweet self came over to my apartment to cook me dinner! So of course I had to make her something yummy and healthy which she could easily have for breakfast before running out to catch the bus for work!


Yup, she was my chef for the evening, and did I also mention that my dinner was yummy? Well there you have it. She loved the bread, and I did too, (I nibbled on a few slices before she got there). The sugar free glaze was also an experiment that worked really well! It is also very versatile so you can use it to glaze anything you want (doughnuts, cookies, cinnamon rolls, etc). At the end of the day, it brings me pleasure to know that we both made something for each other that we both devoured and enjoyed.

Recipe for Bread:

Dry Ingredients:

2 cups brown rice flour (or 2 ½ cups almond flour to make it paleo)
½ cup organic coconut palm sugar
¼ cup poppyseeds
1 tsp. gluten/aluminum free baking powder
½ tsp. gluten/aluminum free baking soda
¼ tsp. sea salt

Wet Ingredients:

2 organic cage free eggs
Zest and juice of 1 organic lemon (seeds removed)
¼ cup organic virgin coconut oil (melted)
½ cup unsweetened almond milk (or dairy free milk of choice)


1/4 cup arrowroot powder (or cornstarch)
1-2 tbsp. organic baking stevia
1/4 cup organic virgin coconut oil
1.5 tbsp. lemon juice (squeezed from 1/2 a lemon)
1/4 cup hot water

Preheat oven to 350°F and lightly grease a 9/5 loaf pan with coconut oil.

Combine wet and dry ingredients in separate bowls, then combing both mixtures together and mix until well incorporated. If you find the batter a little too sticky, you can add ¼ cup almond milk to loosen it up a little bit, but you don’t want the batter to be too watery so start of with a few tablespoons and use your discretion.

Pour batter into the greased loaf pan.

Bake for 35 minutes or until it passes the toothpick test.

When ready, take the bread out of the oven and let it cool in the counter. Start prepping your glaze while the bread is cooling.

Mix all the glaze ingredients together until a thick mixture forms. It may be a little lump at first, but the hot water helps with making it smooth. If you still find it too lumpy or watery, add more arrowroot powder to thicken it or more hot water to loosen it up.



  1. LEMON POPPYSEED MUFFINS | My digital kitchen 😋 - June 19, 2014

    […] *Optional: You can glaze the muffins with my Sugar Free Lemon Glaze […]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: