Paleo Lemon Loaf Recipe
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Category: |
Category: |
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Lemon Frosting |
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Ingredients: |
Ingredients: 6 eggs
¼cup coconut oil or butter, melted
zest from 2 lemons
juice from 2 lemons plus enough milk of choice (coconut, almond) to equal 1 cup
⅓cup honey
⅔cup coconut flour (do not substitute another flour)
1 heaping teaspoon baking soda
¼tsp salt
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Directions: |
Directions:
1. Preheat oven to 350 degree Farenheit.
2. Combine all bread ingredients in a mixing bowl and mix well. Pour into a greased pan and bake for 32-45 minutes or until golden on top and the middle is cooked through. Remove from oven and let cool.
3. While the lemon loaf is baking, mix all glaze ingredients together in a small pot over low heat until it starts to simmer. Remove from heat and let sit to cool until the lemon loaf is finished cooking and cooling. Pour the glaze all over the top of the loaf. Refrigerate the loaf at least 30 minutes – 1 hour until both the glaze and the loaf firms up a bit.
4. Enjoy! Store leftovers in the refrigerator.
• 2 tablespoons honey, melted
• 1 tablespoon grass-fed butter melted, or ghee
• 1 tablespoon cinnamon
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Lemon GLaze |
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Ingredients: |
Ingredients:
2 Tbsp butter or coconut oil
2 Tbsp honey
2 Tbsp milk of choice
zest and juice from 1 lemon
1/2 tsp pure vanilla extract
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Directions: |
Directions:Fit standing mixer with the flat beater (if you don't have a standing mixer, you could use a hand mixer or food processor instead) and mixing bowl.
Add butter, honey and vanilla to the bowl and mix on low speed until the butter starts to soften. Increase speed and whip until creamed and it begins to have a lighter white color, about 1 minute. Stop mixer and scrape down frosting with a spatula.
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This recipe for Paleo Lemon Loaf is from