Make this healthy and delicious lemon loaf with or without eggs. Serve it warm on a cold day, or cool for a refreshing, lemony treat during the summer!

*Remember to buy organic and avoid your food allergies when making this recipe! If you do not know what your food allergies are get them tested soon!

INGREDIENTS:

Lemon Loaf:
1 1/4 cups gluten-free flour mix
1/4 cup cornstarch or arrowroot starch2 teaspoons aluminum free baking powder1/2 teaspoon sea salt1 tablespoon raw, unfiltered apple cider vinegar2/3 cup unsweetened dairy-free milk (for example: almond, coconut, macadamia, or oat milk)4 eggs or 4 egg replacements
*Egg replacement (1 egg measurement): 1.5 tbsp oil, 1 tsp baking powder, 1/2 tbsp filtered water1 cup xylitol1 organic lemon (for zest & juice)2 teaspoons lemon extract1/2 cup avocado oil

Lemon Glaze:1 cup powdered xylitol1-2 tablespoons lemon juice

DIRECTIONS:

  1. Preheat the oven to 350°. Line the bottom of a 9 x 4-inch loaf pan with unbleached parchment paper.
  2. In a medium bowl, mix together the gluten-free flour mix, cornstarch or arrowroot starch, baking powder, and salt. Set aside.
  3. Mix together 1 tablespoon of apple cider vinegar and enough milk to make a combined total of 2/3 cup. This is making a “buttermilk”. Let that sit.
  4. Next, use a zester or a grater to zest one lemon. *Be sure to zest just the yellow part of the peel. The white part under the yellow is bitter. You should be able to get around 2 tablespoons of zest. If not use a second lemon. Set aside.
  5. Juice the lemon. You’ll get around 3 tablespoons of juice. Set aside.
  6. In a large bowl, add the eggs, xylitol, milk mixture, lemon zest, l tablespoon of lemon juice, lemon extract. Mix this all together until thoroughly combined.
  7. Mix in the avocado oil. Next, mix in the flour mixture until combined.
  8. Pour batter into the parchment-lined 9 x 4-inch loaf pan. Bake for 60-65 minutes. (70-75 minutes if using egg replacement) Test with a toothpick to make sure it’s clear to tell if it’s done.
  9. Let the lemon loaf sit in the pan on a wire rack for 10 minutes to cool. Then remove from the pan and peel of the parchment paper from the bottom. Set it on the wire rack to completely cool.
  10. After the loaf is completely cool mix together 1 cup of xylitol confectioner’s sugar and 1-2 tablespoons of lemon juice. If you want it to be more of a glaze use 2 tablespoons of lemon juice, and if you want it to be a bit thicker use 1 – 1 1/2 tablespoons.