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Poppy Seed Bread

Paleo Orange Poppyseed Bread

  • Author: Tina Turbin


Delicious with ghee or grass-fed butter. Make a double batch and invite company over for warm bread and tea!


  • 1/3 cup sunflower butter
  • 1/3 cup tahini
  • 1/3 cup almond butter
  • 4 large eggs
  • 2 ½ tablespoons sugar-free orange jelly or jam
  • 1 ½ teaspoons orange essence
  • 1 teaspoon ground vanilla
  • 1 teaspoon apple cider vinegar
  • ½ cup tapioca flour
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • 2 tablespoon ground Salba (or any chia seeds)
  • 2 tablespoons poppy seeds


  1. In advance, mix these 3 butters together: sunflower, tahini and almond butter – (will make a full cup).
  2. Preheat oven to 350F degrees.
  3. Grease a standard loaf pan.
  4. In one bowl, add just ¾ cup of the nut butter mixture, eggs, jelly or jam, orange essence, and vanilla. Let sit until it reaches room temperature.
  5. Use a hand mixer and mix on low. Gradually mix on medium then high to ensure eggs whip well.
  6. Add 1 teaspoon apple cider vinegar.
  7. In another bowl mix together your flour, salt and baking soda. Mix well.
  8. Then add the chia and poppy seeds.
  9. Mix and fold the second bowl into the first.
  10. Pour into greased loaf pan.
  11. Place in middle of preheated oven.
  12. Set timer to 25 minutes – every oven bakes this slightly differently so keep an eye on it. Will take about 35-40 minutes.
  13. Let cool.
  14. Remove from pan.
  15. Enjoy!

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Tina Turbin

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