Almond Flour Lemon Bread
A deliciously moist and zesty bread combining almond flour and fresh lemons, perfect for breakfast or a midday treat.
Ingredients
Dry Ingredients
- 2 cups almond flour Primary flour used.
- 1/2 cup coconut flour Helps with texture and moisture.
- 1 teaspoon baking powder Leavening agent.
- 1/2 teaspoon baking soda Helps with rising.
- 1/4 teaspoon salt Enhances flavor.
Wet Ingredients
- 1/2 cup honey or maple syrup Natural sweetener.
- 3 large eggs Bind the ingredients.
- 1/4 cup melted coconut oil or unsalted butter Adds moisture.
- 1/4 cup fresh lemon juice Approximately from 2 lemons.
- 1 tablespoon lemon zest Enhances lemon flavor.
Optional Ingredients
- Chopped nuts or poppy seeds For added texture.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a loaf pan with coconut oil or line it with parchment paper.
- In a mixing bowl, combine the almond flour, coconut flour, baking powder, baking soda, and salt, whisking well to avoid clumps.
- In a separate bowl, whisk together the eggs, honey (or maple syrup), melted coconut oil, lemon juice, and zest until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined, being careful not to overmix.
Baking
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake in the preheated oven for about 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Cooling
- Once baked, let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Notes
Store in plastic wrap or an airtight container at room temperature for up to 3 days. For longer storage, slice and freeze for up to 3 months.