Friday, July 1, 2016

Gluten-Free Meyer Lemon Loaf



GLUTEN-FREE MEYER LEMON LOAF 

 2 large eggs 
1/2 cup olive oil 
1/4 cup whole milk yogurt, buttermilk or coconut milk 
2 heaping Tbsp. meyer lemon zest 
2 Tbsp. meyer lemon juice 
2 tsp. lemon extract 
1/3 cup turbinado sugar 
1/2 cup natural cane sugar
 1 cup almond flour 
1/2 cup rice flour 
1/3 cup oat flour
 1 Tbsp. flaxseed meal
 1/2 tsp. sea salt
 1/4 tsp. baking soda
1 tsp. baking powder lemon glaze 
1/3 cup meyer lemon juice
 2 Tbsp. natural cane sugar 




 Preheat the oven to 350'. Grease

a 9'' loaf pan. Whisk the eggs, olive oil, yogurt (or alternative), zest and juice of the lemon and lemon extract together well. In another mixing bowl, combine both sugars, almond flour, rice flour, oat flour, flaxmeal, salt, baking soda and baking powder and mix together. Add half of the dry mix to the wet, stir to combine, add the rest or the dry and stir everything together. Pour the mixture into a prepared 9'' loaf pan. Bake for 40-50 minutes or until a cake tester comes out clean. While the cake bakes, make the glaze. Combine the lemon juice and sugar in a small saucepan over low heat and cook until the sugar dissolves. When the cake is finished, let it cool for 10 minutes before inverting (if you choose). Prick holes in the top and pour the glaze over the warm cake. Let the cake cool completely while it absorbs the syrup. 

 Source: Sprouted Kitchen



HEY!  I HAD A GREAT FRIDAY FAVORITES FOR YOU AND MY COMPUTER CRASHED AND I AM SOO SO SO SAD.  I WILL WORK ON TRYING TO GET UP IT OVER THE WEEKEND.  MY COMPUTER WONT EVEN LET ME UPLOAD ANY IMAGES.  BLAHHHHH 

I AM STILL ON LIMITED WIFI AS WE ARE STAYING UP ON THE MOUNTAIN.  HOPE YOU HAVE A GREAT 4TH OF JULY.


SEE YOU SOON!!

1 comment:

  1. This sounds so good! I've been on a huge lemon kick lately!

    ReplyDelete

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