Lemon Raspberry Loaf
User Reviews
5
6 reviews
Excellent
Lemon Raspberry Loaf
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The BEST Lemon Raspberry Loaf made with almond flour, sweetened with maple syrup, and bursting with raspberries and lemon flavor! A healthy quick bread recipe made gluten free and dairy free, paleo friendly too. If you love the lemon raspberry combo, you must make this!
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Ingredients
- 2 ¾ cups almond flour Super Fine
- 1/3 cup tapioca flour see notes
- 3/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt fine sea salt
- lemon zest of 3 large
- 1/3 cup pure maple syrup
- 1/3 cup avocado oil or light olive oil, melted/cooled coconut oil
- 1/4 cup lemon juice about 1 large lemon, freshly squeezed
- 1/2 teaspoon vanilla extract
- 1/2 tsp lemon extract optional, or lemon emulsion
- 3 egg large
- 1 pint raspberries about 1 heaping cup, fresh
Instructions
- Preheat oven to 350ºF and line medium loaf pan (8x4) with parchment paper; set aside.
- Mix dry ingredients: In medium bowl combine almond flour, tapioca flour, baking soda, baking powder, salt, and lemon zest; set aside.
- Mix wet ingredients: In large bowl whisk together oil, maple syrup, vanilla and lemon juice. Add eggs, whisking until combined.
- Combine: Add in dry ingredients, mixing with large spoon, then fold in raspberries until combined – batter will be somewhat thick and look a little airy.
- Bake: Transfer batter to lined 8x4 loaf pan. Bake bread for 20 minutes, then cover with foil and continue baking another 20-25 minutes, or until inserted toothpick comes out clean.
- Cool & Slice: Allow bread to cool in pan for 15 minutes, then transfer to cooling rack. Allow bread to cool completely before adding glaze and slicing.
Equipments used:
Notes
- MUFFINS - If you'd like to make muffins with this recipe, I imagine baking time would be about 15-20 minutes or until inserted toothpick comes out clean.
- TAPIOCA FLOUR - I have many almond flour quick breads that call for tapioca flour to help hold the almond flour together better. If you don't have tapioca flour on hand, 3 tablespoons coconut flour should work. Or 1/4 cup all-purpose flour if you don't need it to be gluten-free (or 1:1 gluten-free baking flour). Cassava flour would also likely be a good 1:1 substitute.
- GLAZE - You can use melted coconut butter for a healthy version, or a traditional confectioners version. Just mix together 1/3 cup confectioners sugar with 2 tsp lemon juice.
Nutrition Information
Show Details
Serving
1/10
Calories
307kcal
(15%)
Carbohydrates
56g
(19%)
Protein
10g
(20%)
Fat
20g
(31%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
6g
(35%)
Cholesterol
56mg
(19%)
Sodium
158mg
(7%)
Fiber
5g
(20%)
Sugar
9g
(18%)
Nutrition Facts
Serving: 10slices
Amount Per Serving
Calories 307 kcal
% Daily Value*
| Serving | 1/10 | |
| Calories | 307kcal | 15% |
| Carbohydrates | 56g | 19% |
| Protein | 10g | 20% |
| Fat | 20g | 31% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 6g | 35% |
| Cholesterol | 56mg | 19% |
| Sodium | 158mg | 7% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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