Go Back

Mariela Alvarez Toro
5 from 1 vote
Cook Time 1 hr
Total Time 1 hr
Course Baking
Servings 8 servings


  • ¼ cup plus one teaspoon coconut oil
  • 1 cup gluten-free rolled oats
  • 1 ½ cups almond flour
  • ½ teaspoon sea salt
  • 1 tsp. baking soda
  • 3 eggs
  • ½ cup maple syrup
  • 2 dates
  • 1 teaspoon vanilla extract
  • juice and zest of one orange
  • ½ cup poppy seeds
  • ½ cup dried currants
  • 1 tablespoon maple sugar
  • 2 tablespoons tahini
  • 2 tablespoons water
  • 1 teaspoon vanilla
  • 1 tablespoon poppy seeds to garnish


  • Preheat oven to 350

To make the bread:

  • Your oven should be warming to 350 degrees Fahrenheit.
  • Grease a loaf pan with 1 teaspoon of coconut oil. Line the loaf pan with a 10” wide sheet of parchment paper.
  • Place gluten-free oats in a food processor, pulse until it resembles coarse flour. Transfer out of the food processor and into a separate bowl. Add almond flour, salt, and baking soda.
  • Place ¼ cup of the coconut oil, eggs, maple syrup, dates, vanilla, and juice and zest of one orange into the bowl of a food processor. Pulse until well incorporated.
  • Add dry ingredients into the food processor. Pulse until just well incorporated.
  • Add poppy seeds and currants into batter. Pulse for just a few seconds, then transfer the batter into the prepared grease pan.
  • Bake for 40 minutes. Test for doneness by inserting a sharp knife into the center of the bread. Bread is ready if knife comes out clean.
  • Remove from the oven and let cool completely.

To make the glaze:

  • In a small bowl whisk together maple sugar, tahini, water, and vanilla.
  • Transfer bread into a serving plate. Drizzle glaze over the bread, then garnish with the poppy seeds.
  • Serve warm or at room temperature.