I don’t really know what else to say other than WE ARE GETTING MARRIED TODAY!! I can’t tell you enough how awesome destination weddings are. We JUST met with our wedding coordinator yesterday and boom, it’s already time to tie the knot! Simple as pie, but then way simpler. I can’t believe the day is finally here! My fiancé got all cute and traditional last night and decided to get a different room to stay in so we won’t be seeing each other until this evening when I’m walking down the isle. Holy crap, I can’t wait.

And I can’t wait to share the experience with all of you guys! Especially you amazing souls that have stuck with me all through these years, before I even met Brian! Sorry for the short post today but it’s time for me to eat workout, eat breakfast, shower up and start getting ready for this day that I’m sure will be gone in seconds! Love you guys, whoever you are out there!

PaleOMG Strawberry Poppyseed Bread

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Strawberry Poppyseed Bread

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4.7 from 7 reviews

  • Yield: 1 loaf 1x


  • 1/2 cup shredded zucchini (peeled first – ~1 zucchini)
  • 1 1/2 cups cashew meal (I ground up 1 1/2 cups raw cashews)
  • 1/4 cup coconut flour
  • 1/4 cup tapioca or arrowroot flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • pinch of salt
  • 1/3 cup melted ghee (I used browned butter ghee)
  • 1/3 cup honey
  • 2 teaspoons almond extract
  • 3 eggs, whisked
  • 1/2 cup sliced strawberries
  • 12 tablespoons poppyseeds (I think the more, the better)

For the strawberry sauce

  • 1 cup strawberries
  • 2 tablespoons lemon juice
  • 2 tablespoons honey
  • 2 tablespoons water


  1. Preheat oven to 350 degrees. Grease a 9×5 bread pan and line with parchment paper to help with easily removal.
  2. Peel and finely shred zucchini. Place in between paper towels and place on a plate on top to help pull out the excess moisture. Set aside to drain while you prepare everything else.
  3. In a large bowl, whisk together cashew meal, coconut flour, arrowroot flour, baking soda and powder, and salt. In a medium bowl, whisk together ghee, honey, almond extract and eggs until combine. Pour wet mixture into dry mixture along with the zucchini and poppyseeds and mix with a spatula to combine until smooth. Fold in sliced strawberries.
  4. Pour batter into greased and lined loaf pan. Place in oven to bake for 55-60 minutes or until toothpick comes out clean of the center of the bread. Let cool for 10 minutes before slicing.
  5. While the bread bakes, place a small saucepan over medium heat and add all ingredients for the sauce. Let cook down for 10-12 minutes, until strawberries are soft. Place in a blender and blend until completely smooth. Pour sauce through a fine mesh strainer.
  6. Once bread has cooled, pour sauce on top of bread or spread it on like you would butter!

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PaleOMG Strawberry Poppyseed Bread


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  1. Diana says:

    I have a request. I am currently on the SCD diet. I have found out that I am allergic to eggs and dairy, which makes baking SCD loaf bread and flat bread difficult. I was wondering if you can try to make an SCD bread or wrap without eggs. It would mean so much to me and other SCDers who suffer from the same allergies. Please let me know if you have any advice.

    Thank you

    1. juli says:

      i may do that in the future, but until then, i’m sure there are other bloggers out there who have made items for those sort of restrictions. i don’t eat eggs usually, so i just try to stay away from that stuff all together (when i’m not traveling)

  2. Anjali Devnani says:

    Hi, this recipe looks amazingly yummy. Was just wondering if I don’t have tapioca or arrowroot flour what can I substitute it with? I’m not on a paleo diet as such

    1. juli says:

      i can’t say for sure since i haven’t made this recipe any other way

  3. Sandee says:


    Do you soak the cashews prior to grinding?



    1. juli says:


  4. Sandee says:

    Do you soak the cashews before grinding up?

    1. juli says:

      i didn’t