I am obsessed with lemons. Even before I began studying nutrition and learning about the amazing benefits of lemons, I’ve loved them. They are such a happy food! I even have a lemon tree, that is thriving, in Indiana! Indiana is known for corn not citrus, but thanks to a sun filled patio in the warm months, a 4-season sunroom for the cold months + some heat lamps, we’ve managed to keep this lemon tree alive for 6 years! I discovered that lemon trees are very charming patio decor while traveling in Italy years ago, where lemons actually do thrive, and just had to have one. So, thanks Mom and Dad for the housewarming gift 6 years ago! It makes me smile every time I look at it.

This recipe is inspired by my love of lemons, and Italy, and bread, plus a yummy recipe for lemon olive oil almond flour cake that I’ve made on occasion.

The bread is similar in texture to banana or zucchini bread, but is gluten free, and much lower in sugar than traditional quick breads. It’s also an amazing lower carb, higher protein alternative to grain-based breads. Even if you’re not gluten free, or watching your carb intake, you will love it! I don’t even put anything on this bread, I like it plain so I can taste the lemon, but it would be great topped with a berry jam too!

Enjoy!!

Lemon Almond Flour Bread (Gluten Free, Dairy Free, Paleo)

Ingredients:

2 ½ cups blanched almond flour

¼ cup ground flaxseed

½ teaspoon baking soda

½ teaspoon salt

5 eggs (use only 4 if they are extra-large)

Zest from one large lemon

Juice from one large lemon (about ¼ cup)

¼ cup raw honey

½ teaspoon vanilla

2 tablespoons olive oil

1 tablespoon raw apple cider vinegar

Directions:

Preheat oven to 350°F.

In a food processor, or large bowl, combine dry ingredients and pulse or mix until combined.

In the food processor add the wet ingredients and process until well combined. If hand mixing, combine your wet ingredients in a separate bowl and mix well before adding them to the dry, then mix until well combined. The batter will be like a thick cake batter.

Pour the batter into a greased (I also like to coat with almond flour) 9 x 5-inch loaf pan. Alternatively, you could line the pan with parchment paper.

Bake for 45 to 50 minutes or until cooked through. Test with a toothpick in the center of the bread. If it comes out clean, it’s done.

Let the bread “set” in the pan and cool a bit before serving. (This also allows it to “cook” a little bit more in the middle, if you find your bread getting too brown and your toothpick test keeps failing.)

Serve and enjoy!!

This recipe is inspired by this cake and adapted from this almond bread recipe!

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