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!
Strawberry Poppyseed Bread
- Yield: 1 loaf 1x
Ingredients
- 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
- 1–2 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
Instructions
- Preheat oven to 350 degrees. Grease a 9×5 bread pan and line with parchment paper to help with easily removal.
- 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.
- 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.
- 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.
- 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.
- Once bread has cooled, pour sauce on top of bread or spread it on like you would butter!
_____________
You into this? I bet you’ll love this!
Dark Chocolate Raspberry Chia Banana Bread
Moist Chocolate Zucchini Bread (nut free)
________________
Click Here To Get All My PaleOMG Recipes Into Your Meal Planner With Real Plans!
I may be compensated through my affiliate links in this post, but all opinions are my own. This compensation helps with expenses to keep this blog up and running!
Enjoy your Big Day! Can’t wait to hear all about it. I’ve been enjoying all the Instagram posts from Jamaica.
thanks, Christina!
Congratulations Juli!! Enjoy the awesome life of being married!
I wanted to say that your blog has helped me defeat pre-diabetes with such awesome recipes that I’ve been able to make again and again. Inspiration to so many! THANK YOU!
well that’s freaking amazing! congratulations for defeating it on your own! hope you love many more recipes to come!
Congratulations! Enjoy every minute!
Yay!!! Happy wedding day. I saw your dress on snapchat, guuuuurl, you look GORRRRGEOUS! It’s been so fun following you since day 1, I still remember when you made cooking videos with your girlfriends! You’ve come so far and it’s so awesome to see you so happy! You’re so deserving of all the success and happiness in the world. I hope you soak up every minute of your special day!
P.S. I can’t wait to make this recipe, it looks bomb!
thank you so so much, Ali! you are so freaking awesome for sticking around through all the ups and downs! hope you LOVE the recipe!
So happy for you! Happy Wedding Day!
you are seriously the cutest!!! I’ve literally been checking snapchat trying to get updates of your wedding…ahhahahaha what a creeper. you look amazing!!! so happy for you!!!!! have fun!! XO
@stylemelauren
http://www.stylemelauren.com
thank you, Lauren!
This recipe is great and very forgiving to substitutions and people who hate measuring things!
I made it with (poorly) ground up almonds instead of cashew meal and chia seeds instead of poppy (just because I didn’t have the original ingredients), and measured nothing because I am lazy. I brought it to work for a coworker’s birthday hoping to bring home some leftovers and it got devoured!
Thanks for the wonderful recipe! Oh yeah, and congrats! 🙂
glad to hear you can change it up and it still comes out! those are the best kind of recipes to make!
this looks so yummy..thanks for sharing
Made this recipe this weekend, but tweaked to make a cross between this and your strawberry rhubarb muffins (as well as a little less sugar). Added 1/2 c rhubarb, 1/2 tsp cardamom and 1/4 tsp cinnamon; reduced honey to 3 tbsp and added an egg so as not to be too dry; topped with coconut butter and edible broccoli rabe flowers. Turned out FANTASTIC and everyone I shared these with raved about how “paleo” muffins could still be moist and fluffy. This is definitely going to be a standby for me and baking them made me want to get back to blogging again, thank you!
sounds amazing!
Hi Juli,
Belated congrats on your wedding!
I made this bread for a work retreat, along with a traditional non Paleo strawberry bread (Penzey’s recipe). Everyone preferred your version! I made it without almond extract and added lemon zest. Didn’t even make the strawberry sauce and it was still moist and delicious. Thank you!
that’s so awesome to hear!!! glad you guys liked it, debbie!