Coconut Lemon Poppy Seed Loaf

All the flavors of Summer wrapped up in a light, airy, delicious loaf that is also HEALTHY! 

Made with all clean ingredients, likely all things you have on hand, bakes in 20 minutes and is the perfect snack to have around when you or your littles are feeling…snacky? 😉 Because let’s be real–is there ever a time when you’re pregnant (like me) and don’t want a GOOD snack?! 

Ingredients: 

• 1/2 cup unsweetened shredded coconut 
• 1 & 1/2 cup almond flour (all-purpose flour works as well) 
• 1 tsp baking powder 
• Zest from 1 whole lemon 
• Juice from 1 whole lemon (use the same lemon!) 
• 2 eggs 
• 1 TBSP poppyseeds 
• 1 tsp vanilla extract
• 1/4 cup coconut milk (or almond) 
• 1/2 cup coconut sugar 
• 2 TBSP powdered sugar + 1 TBSP Greek yogurt + dash of milk (this will be used for frosting) 

Directions: 

1. Combine eggs, vanilla, lemon zest and lemon juice and milk, mix well. 

2. Add in flour, unsweetened coconut, baking powder and coconut sugar. Combine until a batter is formed. 

3. Add in your poppyseeds and gently mix into batter. 

4. Grease a loaf pan and set oven to 325 degrees. 

5. Pour batter into loaf pan and bake for 18-20 minutes. When top of loaf appears golden and center is cooked, remove from oven. 

6. While loaf is cooking, add powdered sugar, Greek yogurt and milk to a bowl and mix. You may need a little extra/less milk depending on how thick of consistency you want your frosting. 

7. When loaf is done cooking, remove from oven and let cool before frosting. After frosted, ENJOY!