Matcha Poppy Bread with Rose Water Glaze

Matcha Poppy Bread with Rose Water Glaze

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12 Slices
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Prep Time

20 Minutes
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Cook Time

30 - 35 Minutes

This delicious grain­ free loaf makes a unique breakfast or uplifting snack. Packed with antioxidants from matcha green tea powder and plenty of healthy monounsaturated fats from olive oil, it provides long­ lasting energy. The glaze adds a sweet floral note with a hint of rose water. This bread is unlike any other and is sure to become a new family favorite.

Ingredients

Matcha Poppy Bread

  • ½ cup extra virgin olive oil
  • 2 large pasture‑raised eggs
  • ½ cup unsweetened almond milk
  • 1½ teaspoons pure vanilla extract
  • 2 tablespoons raw honey (optional)
  • 2 tablespoons poppy seeds
  • 1½ cups fine almond flour
  • ¼ cup coconut flour
  • 1½ tablespoons matcha powder
  • 1/2 cup granulated monk fruit (for baking)
  • 1/2 tsp sea salt
  • 1 tsp baking soda (aluminum-free)

Rose Water Glaze

  • ¼ cup ghee or softened coconut oil
  • 1 teaspoon rose water
  • 1 teaspoon powdered monk fruit or raw honey

Optional Garnish

  • Powdered monk fruit
  • Raw sliced almonds
  • Edible dry rosebuds and rose petals

Preparation

  1. Preheat the oven to 350°F. Lightly grease an 8 x 4­inch loaf pan with olive oil and line the bottom with parch­ment paper.
  2. In a medium­ size bowl, whisk together the olive oil, eggs, almond milk, vanilla extract, honey (if using), and poppy seeds. Whisk well until fluffy. Set aside.
  3. In a large bowl, sift together the almond flour, coco­nut flour, matcha powder, monk fruit, salt, and baking soda and stir to combine.
  4. Add the wet ingredients to the dry ingredients, stir­ ring well. Pour the batter into the prepared pan and use a spatula to smooth the top.
  5. Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.  Let  cool  in  the  pan for 10 minutes before turning the bread out of the pan.
  6. Meanwhile, prepare the glaze by combining all the ingredients together in a small bowl.
  7. If you choose to garnish, use a fine­ mesh sieve to dust the bread with powdered monk fruit, then top with sliced almonds and edible rosebuds and petals. Serve slices warm or at room temperature with glaze on the side for dipping or drizzling.
  8. Store leftovers wrapped well in the refrigerator for up to 3 days.

Preheat the oven to 350°F. Lightly grease an 8 x 4­inch loaf pan with olive oil and line the bottom with parch­ment paper.

In a medium­ size bowl, whisk together the olive oil, eggs, almond milk, vanilla extract, honey (if using), and poppy seeds. Whisk well until fluffy. Set aside.

In a large bowl, sift together the almond flour, coco­nut flour, matcha powder, monk fruit, salt, and baking soda and stir to combine.

Add the wet ingredients to the dry ingredients, stir­ ring well. Pour the batter into the prepared pan and use a spatula to smooth the top.

Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.  Let  cool  in  the  pan for 10 minutes before turning the bread out of the pan.

Meanwhile, prepare the glaze by combining all the ingredients together in a small bowl.

If you choose to garnish, use a fine­ mesh sieve to dust the bread with powdered monk fruit, then top with sliced almonds and edible rosebuds and petals. Serve slices warm or at room temperature with glaze on the side for dipping or drizzling.

Store leftovers wrapped well in the refrigerator for up to 3 days.

Nutritional Analysis Per Slice (using ghee, without honey): Calories: 217, Fat: 19 g, Saturated Fat: 5 g, Cholesterol: 42 mg, Fiber: 4 g, Protein: 5 g, Carbohydrates: 14 g, Sodium: 221 mg

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