After many failed iterations last weekend I present to you… the perfect gluten free lemon loaf! I combined some elements of my recipe from last year with some elements of a different loaf from one of my cookbooks – and here we are! She’s moist, sweet, decadent and most importantly super easy to make. Let me know if you’re going to try this!
2 cups almond flour
1/2 cup nut milk
1/2 cup honey
3 tbsp fresh lemon juice
2 tbsp coconut oil (softened)
1 tbsp baking powder
1 tbsp chia seeds
1 tsp almond extract
1/2 tsp salt
*I baked this in a paper loaf pan, not metal or glass. If you can do this I highly recommend as the cooking time and temperature may vary otherwise; if you are baking in metal or glass, consider increasing the temperature by 10-15 degrees, but keep an eye on it!
Preheat oven to 350 Fahrenheit
Combine dry ingredients in a large mixing bowl; separately, combine eggs, milk, and coconut oil
Combine the wet and dry mixtures, then add lemon juice and honey and whisk until blended thoroughly pour into loaf pan and bake for 45 minutes, or until lightly brown at edges and cooked through
Remove, let cool and add your favorite frosting or glaze (I used Miss Jones Baking Co. cream cheese frosting which I thinned out a little using coconut oil and some honey)
Garnish with lemon zest & enjoy!
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