Healthy Lemon Bread
A delicious, paleo lemon loaf made with almond flour and fresh lemon juice. It's naturally sweetened with raw honey, and made oil-free! Perfect for a fruity sweet treat or even an easy breakfast on the go.
Equipment
- 8.5 x 4.5 inch loaf pan
- OR a muffin pan
Ingredients
Dry Ingredients:
- 250 grams almond flour about 2½ cups (spooned) but use a food scale for best results!
- 1/4 cup tapioca flour can substitute arrowroot starch as well
- 1½ tsp baking powder
- 1/4 tsp baking soda
- 1/8 tsp sea salt
Wet Ingredients:
- 3 eggs
- 1/3 cup honey
- 1/3 cup unsweetened applesauce
- 1/4 cup fresh lemon juice
- 1 tsp vanilla extract
- zest from one lemon grated peel
Instructions
- Preheat the oven to 350 degrees (F), or 180 degrees (C). Line a bread pan (8.5 x 4.5) with parchment paper and spray with non-stick spray.
- In a mixing bowl, whisk together eggs, honey, applesauce, lemon juice, vanilla extract, and lemon zest.
- In a separate bowl, mix together dry ingredients: almond flour, tapioca flour, baking powder, baking soda, and sea salt.
- Add the dry ingredients to the wet ingredients. Gently mix only until it's all combined. Immediately transfer to the loaf pan lined with parchment paper and gently tap the loaf pan with batter on the counter top to release any air bubbles from the batter. Bake for 30-35 minutes.
- After about 10 minutes of baking time, check to make sure the top isn't browning too much. Add foil for the remaining cook time if necessary.
- Bake until the bread is lightly golden on top, and a toothpick or thin knife comes out clean in the center.
- Let the bread cool and remove it from the pan to serve. Slice, drizzle with honey, and enjoy!
Nutrition
Calories: 177kcalCarbohydrates: 13.2gProtein: 5.7gFat: 12.4g
Tried this recipe?Let us know how it was!