Healthy Lemon Coconut Bread {Gluten-free}
Servings 8 servings
This healthy lemon coconut bread with honey lemon drizzle is zesty, refreshing and so flavourful! The perfect loaf to serve as a light and healthier treat or snack for Spring and Summer entertaining! {gluten-free, dairy-free, paleo, & vegetarian}
Ingredients
- 2 cups blanched almond flour
- 1/2 cup unsweetened coconut flakes (plus more for topping)
- 1 tsp baking soda
- 1/4 tsp salt
- Zest of one lemon
- 1/2 cup lemon juice (juice from about 2 lemons)
- 3 eggs beaten
- 1 tsp vanilla extract
- 1 tbsp melted coconut oil
- 1/4 cup honey
Optional Honey Lemon Glaze
- 2 tbsp honey
- 1 tsp fresh lemon juice
- 1/2 tsp lemon zest
Instructions
- Preheat oven to 350 degrees F. Grease a loaf pan using coconut oil or cooking spray. Alternatively, you can line the pan with parchment paper.
- In a large bowl, combine the dry ingredients and mix until there are no more lumps. In another bowl, combine the wet ingredients and mix until combined.
- Next, add the wet ingredients into the dry ingredients and mix until combined.
- Place mixture in greased loaf pan and smooth the surface with a spatula.
- Bake for 35-40 minutes or until inserted tooth pick comes out clean and the edges of the loaf are golden.
- If you choose to add the glaze, while the loaf is baking, combine all of the ingredients for the glaze in a small bowl and mix until combined.
- Allow the loaf to cool fully before removing it from the loaf pan.
- Either consume loaf as is, or spread the optional glaze lightly over the surface of the loaf and sprinkle with unsweetened coconut. Place in the fridge or serve at room temperature.
Video
Notes
- If possible, use eggs and lemons that are at room temperature. If the coconut oil is exposed to cold eggs and lemon juice, it will start to solidify and will result in chunks throughout the loaf mixture. This may cause some parts of the loaf to be more moist than others.
- Grease the loaf pan with coconut oil or cooking spray to prevent the loaf from sticking to the pan. Alternatively, you can line the pan with parchment paper, allowing it to hang over the edge of the pan slightly so that you can grab onto each side for easy removal of the loaf from the pan.
- If your oven tends to run hot, you may need to reduce the temperature to 325 degrees F and keep a close eye on the loaf so that it doesn’t overcook. If it turns out very brown on the outside and dry on the inside, it is most likely overcooked. It’s supposed to be a medium golden colour on the outside and slightly moist on the inside.
- The cooking time will depend on your oven and size of loaf pan used. I used this 8.5 x 4.5 inch loaf pan and baked it for 38 minutes. Start with baking it for 35 minutes and adjust accordingly. The loaf is done when a toothpick inserted into the centre comes out clean and the edges are golden.
- Allow the loaf to fully cool in the pan before removing to ensure that it doesn't break in half, as it's fairly soft and moist. When you’re ready to remove it, carefully run a knife along the edges to help the loaf release from the pan more easily. Placing one hand over the loaf, carefully flip it out of the pan onto a plate.
- If you choose to use the glaze, poke a few holes in the surface of the loaf with a toothpick to allow the glaze to seep into the loaf, adding more moisture and delicious flavour! Finish with a sprinkle of coconut flakes until the surface of the loaf is coated.
Nutrition
Calories: 285kcalCarbohydrates: 22gProtein: 8gFat: 21gSaturated Fat: 6gCholesterol: 61mgSodium: 256mgPotassium: 73mgFiber: 4gSugar: 15gVitamin A: 89IUVitamin C: 6mgCalcium: 69mgIron: 2mg
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