Summer Lemon Loaf

Lemon has a way of bringing such a  bright, fresh flavour to dishes. Today I looked into my refrigerator and saw a whole bunch of organic lemons that needed to be used. What better way to use them then to make a lemon loaf?

Those delightful lemons inspired me to make an allergy friendly, grain free, nut free loaf. I have to say, it turned out divine. I served it alongside some homemade ginger lime yam soup. Delish!

I hope you all enjoy this recipe!

Summer Lemon Loaf

Yield – 1 loaf

  • 2 large organic lemons, zested and juiced
  • ¾ cup organic coconut milk (nature valley)
  • 1/3 cup raw organic honey
  • ¼ cup coconut oil
  • ½ tsp fresh ground cardamom
  • 1 tsp pure vanilla powder
  • 1 tsp cinnamon
  • pinch sea salt
  • 6 organic eggs
  • ½ cup organic coconut flour
  • 1 tsp baking soda
  • 1 individual sized package of coconut cream- for topping
  1. Preheat oven to 350F
  2. Combine coconut flour, baking soda, vanilla powder, cinnamon, cardamom and sea salt into a mixing bowl.
  3. In a separate bowl, combine eggs, coconut milk, honey and coconut oil. Whisk to combine.
  4. Pour wet ingredients into dry ingredients and mix until fully incorporated.
  5. Pour batter into a parchment lined baking tray and bake for 40 min or until golden.
  6. Remove from oven and drizzle the top with coconut cream. Save the additional coconut cream for topping on your sliced loaf!
  7. Cool and Slice! Enjoy!

Source – Justine Stenger



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