lemon poppyseed bread

This summer, I became obsessed with lemon poppy seed bread. Why? For a month, I kept listening to my body’s desire for the key flavors of lemon and poppy seeds. It took me a while to understand my body’s wisdom, but one day it cilcked: I was stressed because I had become the breadwinner for our family and was simultaneously trying to cook all of our family’s food and take care of our children.

When I am stressed, I become anxious and my digestion shuts down. Poppy seeds are calming and lemon promotes pancreatic secretions. So simple! It took me a month to understand my body’s message for nourishment because I was still in my stress cycle.

Eating this bread slowly and mindfully, I was able to interrupt my stress cycle and become aware of what I need to do to heal myself. This bread does indeed support healthy digestion and bring about relaxation.

When I had this realization, I also started taking high doses of digestive bitters, meditating for 10 minutes right after waking, walking once a day, and breathing deeply whenever I notice myself getting worked up.

I have included a ton of gut tonifying ingredients and soothing herbs to help open that doorway into the parasympathetic, rest-and-digest mode.

This bread may be the gateway to joy, grounded-ness, and peace of mind!

LEMON POPPY SEED BREAD

You will need:

• 3/4 cup arrowroot flour

• 1/4 cup coconut flour

• 1/3 cup almond flour

• 2 teaspoons baking powder

• 1 teaspoon baking soda

• 3 tablespoons poppy seeds

• 1/4 teaspoon salt

• 1/4 teaspoon each: cardamom and nutmeg

• 1/2 teaspoon cinnamon

• 1/2 cup collagen powder (I like Vital Proteins brand)

• 1/4 cup olive oil

• 1/4 cup maple syrup

• 1/3 cup plant-based milk

• 1 teaspoon vanilla extract

• 3 pastured eggs

• Zest of 1 lemon

• 1/4 cup lemon juice

Preheat the oven to 350 degrees. Grease a loaf pan with olive oil and set aside. This bread is also delicious as muffins! Give it a try.

In a mixing bowl, combine all of the dry ingredients.

Make a well in the center and add the remaining ingredients: olive oil, eggs, milk, vanilla, maple, lemon juice and zest. Whisk these together then stir into the dry ingredients to incorporate everything. If the batter doesn’t seem pourable, add a 1/4 cup more more milk.

Pour the batter to the prepared pan and bake until the top is golden brown and a knife inserted in the center comes out clean - about 40 minutes.

Cool the bread for at least 15 minutes. Cut into 8 slices and enjoy.