This grain free recipe for lemon bread is so good. It taste like a well known national chain's lemon bread but only better.
preheat oven 350 degrees
bake 40-50 minutes
line a bread pan with parchment paper so the paper hangs over the sides (you do not want to skip this step as it makes lifting the bread out of the pan a lot easier), spray parchment paper with non stick spray.
Ingredients
6 large eggs room temperature (leave out for at least 30 minutes before using)
1/4 cup coconut oil
***zest of two lemons
*** lemon juice from two lemons plus coconut cream to make 1 cup. Coconut Cream can be purchased at Trader Joes. You can use coconut milk or almond milk but it will not be as good. Scoop the coconut cream into lemon juice and stir to make one cup
2/3 cup Coconut flour (DO NOT USE ANY OTHER FLOUR IT WILL NOT WORK) If you have a Winco's Food in your area, Organic Coconut Flour is less then $3.00 a pound in bulk foods
1 heaping teaspoon of baking soda
1/2 teaspoon salt
Beat eggs then add all the other ingredients together. Bake 350 for 40-50 minutes until middle no longer jiggles.
Lemon Glaze
2 tablespoons Coconut Oil
2 tablespoons Honey
2 tablespoons coconut cream
zest from 1 lemon
lemon juice from 1 lemon
Bring to a boil while bread is baking. Remove from heat as soon as it reaches a boil. When bread comes out of the oven, plate the bread by using the parchment paper as handles. Pour glaze over bread. Refrigerate for one hour so bread will firm up. Store in Fridge.
***first zest your lemons with a microplane. Do not get any of the white pith as it is very bitter. Then poke 4-5 holes in the whole lemon and microwave both lemons for 20-30 seconds, cut in half and juice. You will get a lot more juice if you warm the lemons up first.
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