Lemon Poppy Seed Coconut Flour Skillet Bread | Food to Feel Good Print

Lemon Poppy Seed Coconut Flour Skillet Bread

  • Author: Food to Feel Good
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Breakfast, Brunch
  • Method: Baking
  • Cuisine: Simple Healthy Food

Description

This fresh and tangy Lemon Poppy Seed Coconut Flour Skillet Bread is the perfect healthy dish for a summer breakfast or brunch. It’s low in sugar, Paleo, nut-free, and yeast-free, so you can indulge in a tasty baked good without compromising your health!


Ingredients

  • coconut oil, to grease skillet
  • 6 pasture-raised eggs
  • 2 tablespoons coconut milk (full-fat or light will both work)*
  • 2 tablespoons fresh lemon juice, plus more for squeezing over top
  • 1 tablespoon honey
  • 2 teaspoons vanilla extract
  • Zest of 2 large lemons, 1 teaspoon reserved for garnish
  • Dash of sea salt
  • 1 1/2 teaspoons baking powder
  • 1/4 cup coconut flour, sifted*
  • 2 teaspoons poppy seeds, plus more for garnish
  • 1 can full-fat coconut milk, solid cream portion only*

Instructions

  1. Preheat oven to 350°F. Grease skillet with coconut oil and set aside.
  2. In a medium bowl, combine eggs, 2 tablespoons of coconut milk, lemon juice, honey, vanilla extract and dash of sea salt and whisk together really well. Add lemon zest and stir to combine.
  3. Sift coconut flour and baking powder into egg mixture. Whisk together until fully incorporated. Fold in poppy seeds.
  4. Pour batter into prepared skillet. Bake for 30-35 minutes, until golden brown around the edges and lightly browned and cracked on top.
  5. Let cool a couple of minutes before serving. Then scoop into small bowls or mugs, squeeze fresh lemon juice over top, and add a dollop of coconut cream, reserved lemon zest, and poppy seeds. Enjoy!

Notes

*You can also use other milk alternatives, but I prefer something thicker to add texture to this skillet bread.

*Sifting the coconut flour is really helpful for getting a smooth batter.

*I used Whole Foods 356 Full-Fat Coconut Milk and was able to just scoop the cream right out. If you live in a hot place or are using a different brand, you may want to refrigerate it first, then scoop out the solid portion and gently stir it to get the same texture in my photos.


Nutrition

  • Serving Size: 1/4 skillet
  • Calories: 258
  • Sugar: 6g (4g added sugar)
  • Fat: 18g
  • Carbohydrates: 11g
  • Protein: 11g