lemon loaf

Makes 1 loaf (around 6 slices)

Not often do I have to actually retest recipes, but this one was a hard one to get right - without it tasting too ‘eggy’. I am so glad that I managed to make it, it is now one of my favourites! An essential part of this recipe is pouring on the syrup after it’s cooked, which adds the perfect zingy flavour!

Ingredients

1 lemon zested

1/3 C lemon juice 

3 room temp eggs

1/4 C maple syrup or honey 

1/4 C ghee/coconut oil melted and cooled

1 1/2 C almond flour 

2 Tbsp coconut flour 

2 Tbsp tapioca flour 

1 tsp baking powder 

1/4 tsp baking soda 

After baking, pour over 

1 Tbsp maple syrup 
1 Tbsp lemon juice 

Combine wet ingredients well in a bowl. In a separate bowl mix together the dry, combine altogether and let the mixture sit for a minute. Pour into a lined loaf tin, the mixture will be semi-thick. Bake for 25 minutes at 170 C, using tinfoil if needed and checking it’s done by inserting a knife to see if it’s clean. Mix together the Tbsp each of maple and lemon juice, then brush it over the warm loaf out of the oven (this makes the texture moist!) and let it cool before cutting. Store airtight in the fridge, or freeze in slices.