Strawberry Poppyseed Bread with Strawberry Quick Jam

I love snacking on paleo breads.

I'm no gluten hater because thankfully my body is okay with digesting gluten in moderation, but yo... breads made with white flour?  No thanks, homie. My tummy says no. Being bloated and regretting the 5 slices of bread you just devoured before you even realized what happened kind of sucks! Actually.. It really sucks! I want to eat the 5 slices without the regret!

But that is exactly why I love snacking paleo breads. They don't leave me bloated and they're usually made with nut flours so they're incredibly filling! In this loaf you've got all your macros: Protein and fat from the nuts, and some good ole carbs from the jam.

Why should you make the strawberry quick jam instead of just using store bought jam? Weeeeeeell.. This is an easy jam to make and it's ready in only 15 minutes. There's only 5 ingredients so you don't have to worry about funky stuff or added sugar in the jam (yes, unfortunately adding tons of sugar and/or glucose to jam is a thing) and while we're talking about sugar, there's only 2 tbsp in the whole recipe which will be spread out on an entire loaf of bread... So it's super low in sugar! So that's why you should make this jam instead of using store bought :)

It's pretty much the same recipe I use to make my berry compotes for pancakes/french toast. The only difference is the chia seeds that are used to make it thick. Also, the chia seeds add more fiber! 

Strawberry Poppyseed Bread


1/2 C zucchini, shredded and peeled
1 1/2 C cashew flour (make your own by grinding 1 1/2 C cashews in blender or food processor. You can also use another nut flour as an alternative to cashews!)
1/4 C tapioca flour
1/2 tsp baking soda
1/2 tsp baking powder
pinch of salt
1/3 C melter butter (can use coconut oil to make this dairy free)
1/3 C liquid honey or agave nectar
2 tsp vanilla extract
3 eggs, whisked
1/2 C strawberries, diced
1 1/2 tbsp poppyseeds

Strawberry Quick Jam:

1 C strawberries
2 tbsp lemon juice
2 tbsp honey or agave nectar
2 tbsp water
1 1/2 tbsp chia seeds


Preheat oven to 350° and grease a 9x5" pan with coconut oil.

Place shredded zucchini on a plate in between two pieces of paper towel. Place another plate on top to pull out the excess moisture. Set aside

In a large bowl, mix together cashew and coconut flour, tapioca flour, baking soda and powder, and salt.

In a separate bowl, whisk together butter, honey, vanilla extract and eggs. Combine wet and dry ingredients and once mixed, fold in zucchini, poppyseeds and diced strawberries.

Pour batter into greased baking pan and bake for 50-60 mins or until a toothpick comes out clean. Let cool for 15-20 mins before removing from pan.

While the bread is baking, get started on the jam.

Place a small saucepan over medium heat and add all ingredients excluding the chia seeds. Bring to a gentle simmer for about 10 minutes, until the strawberries are soft. Stir in chia seeds and turn off heat. Let sit for 5 mins. Transfer to a blender and blend until smooth.

Spread the jam on sliced strawberry poppyseed loaf and enjoy! 

Recipe adapted from


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