Gluten-Free Lemon Loaf
Gluten-Free Lemon Loaf
Ingredients
For Loaf
- 2 large eggs
- 2/3 cup honey or maple syrup
- 1/2 cup almond milk or your milk of choice
- 1/2 cup coconut oil or butter
- 2 tbsp fresh lemon juice
- 2 tsp almond extract
- Zest from one whole lemon
- 2 cups gluten free all-purpose flour I used bobs red mill and haven’t tried this with any other flours
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp xantham gum omit if it’s included in your flour
For Glaze
- 1/2 cup coconut cream use the hard part of the coconut cream
- 1/2 cup honey
- 1/4 cup lemon juice
Instructions
- preheat oven 350F and and grease loaf tin or line with parchment paper
- In a large bowl, whisk together all wet ingredients until thoroughly combined
- In a separate bowl, mix together the dry ingredients
- Now fold them both together and pour into loaf pan
- Bake for 45-50 minutes, or until toothpick comes out clean
- While loaf bakes, prepare the glaze! Mix all the ingredient with a whisk – it’s important to use just the hard part of the coconut cream that separates in the can. Place in fridge to thicken until loaf is done
- Once loaf is done, remove and let it cool. Spread your glaze across the top and enjoy!