Lemon Coconut Loaf
This loaf is light and fluffy and tastes so yummy!! It’s made with almond flour, which gives it its light cake-like texture! It’s gluten free, dairy free, and paleo! Optional - I topped it with a honey lemon glaze and it’s so so good!
Lemon Coconut Loaf
Healthy Num Num | Michelle
Makes 1 loaf
Ingredients:
- 2 cups almond flour
- 1/2 cup unsweetened shredded desiccated coconut
- 1 teaspoon baking soda
- pinch of salt
- 1 teaspoon lemon zest
- 1/3 cup lemon juice (from around 2 lemons)
- 3 eggs
- 1 teaspoon vanilla extract
- 1/4 cup maple syrup
Optional honey lemon glaze:
- 1 tablespoon honey
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
Directions:
Whisk all dry ingredients together in a bowl.
In a separate bowl, mix all wet ingredients together until combined.
Add wet ingredients to dry ingredients and mix - careful not to overmix!
Line a loaf pan with coconut oil or parchment paper and pour mixture into it.
Bake at 350°F for 35-40 min and let cool for 10 min.
To make the honey lemon glaze - combine all ingredients in a bowl and spoon over top the cooled loaf.
Enjoy!
Make sure to follow and tag me on Instagram @healthynumnumblog if you make this recipe!
