Poppy Seed Apple Coconut Loaf

Due to popular demand I am sharing another coconut flour creation with you.  Please keep in mind that this is not a very sweet treat. If you prefer your treats a bit sweeter, feel free to add some local honey, we buy ours from the Fish Hugger.  This loaf is awesome as a breakfast alternative on those carb heavier days, a tasty treat or as a dessert with some freshly whipped heavy cream.  As some of you are allergic to Almonds – this may be a great alternative for you.

You can make this loaf in less than 10 minutes and it renders 10 super moist and super delicious slices – Enjoy! 🙂


3 Eggs
1/8 cup Coconut Cream Concentrate melted
1 1/2 tablespoons Coconut oil melted
1/2 cup Poppy Seeds heaping 1/2 cup
1 cup Unsweetened Apple Sauce
1 pinch Sea salt
1/8 cup Coconut Flakes
1 Lemon (Zest)
1/8 cup Pomegranate & Cranberry dried
2 teaspoons Vanilla extract organic

Pre-heat oven to 350 °F

Beat eggs with a hand mixer until they are very frothy, then add all other ingredients, mix well and simply pour into your greased and coconut dusted 4 ½ by 8 ½ inch loaf pan. Bake for 30 minutes and let cool for 10 to 15 minutes prior to serving.

If you don’t like the dried fruit, you can substitute it by adding the juice of half a lemon.