No Grains Delicious Lemon Bread with a Lemon Glaze
My wonderful, adorable and hilarious internet friend, Janice fromHealthStyle Living, always gives me the nicest compliments about my no grains, no added sugar banana bread. She raves about it all the time and said she was so happy to discover something she and her husband could enjoy while still staying healthy. I just love hearing things like that!
One of my favorite things to do is to experiment in the kitchen and take the typical “not so great for you foods” and make healthier options while still maintaining an amazing taste.
So when I caught wind that Janice was searching for a healthier no grain replacement for her husband’s favorite lemon bread, I couldn’t wait to take on the challenge.
Some of you may be familiar with the Starbucks lemon loaf: Delightfully lemony and delicious, but full of artificial ingredients, refined sugars and flour. This lemon bread tastes just like it, but this is full of wholesome, real, and good for you ingredients! Score!
Janice and I worked together for a long time on this recipe to get it absolutely perfect and we’re so excited to share with you the final version. We hope you love it as much as we do!
No Grains Delicious Lemon Loaf with a Lemon Glaze
Makes 1 loaf
Ingredients:
6 eggs
¼ cup coconut oil or butter, melted
zest from 2 lemons
juice from 2 lemons plus enough milk of choice (coconut milk from can or box, dairy milk, almond milk, etc.) to equal 1 cup*
1/3 cup honey
2/3 cup coconut flour (do NOT substitute another flour – it will not work. You can find coconut flour here: Organic Coconut Flour
)
)
1 heaping teaspoon baking soda
¼ tsp salt
Lemon Glaze:
2 T butter or coconut oil
2 T honey
2 T milk of choice (I adore this coconut milk)
zest and juice from 1 lemon
½ tsp pure vanilla extract
DIRECTIONS:
Preheat oven to 350.
Combine all the lemon bread ingredients in a mixing bowl and mix well. Pour into a greased bread pan and bake for 32-45 minutes (mine was perfect at the 35 minute mark, but it may take up to 45 minutes) or until golden on top and middle is cooked through. If the top starts to get too brown towards the end of the cooking time, put some foil over the top. Let cool.
To make the lemon glaze:
While the lemon loaf is cooking, 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. Enjoy! Store leftovers refrigerator.
If you do not feel like making the glaze, you can skip this step (although, I highly recommend taking the few extra minutes and making it – that glaze is soooooo good!). You just need to add the following glaze ingredients directly to the lemon bread mix: honey, lemon zest and juice, and vanilla.
*Juice your 2 lemons and pour the lemon juice in a 1 cup measuring cup. Add enough milk to the lemon juice until you reach 1 cup.
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