lemon bread

HEALTHY LEMON LOAF- Whole Wheat, No oil, No eggs

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Healthy lemon loaf made with whole wheat flour, no oil or eggs needed! Topped with a sugar free cashew glaze. The inside comes out perfectly soft and moist, bursting with lemon flavor and not too overly sweet!

Healthy Lemon Loaf Ingredients  

  • Einkorn wheat or whole wheat flour
    • I have made this with oat flour for a gluten free option and it comes out crumbly but still yummy. The gluten in the wheat flour helps hold this recipe together without using eggs. I use Einkorn wheat for lower gluten/ easier on the gut and more nutritious.
  • almond flour
  • baking powder
  • baking soda
  • dairy free yogurt (I use cashew/coconut yogurt, use regular if not dairy free)
  • coconut sugar or date sugar (I do half and half blend. Erythritol also works in this recipe)
  • lemon juice and zest (I use meyer lemons, they are sweeter and juicier)
  • apple sauce
  • vanilla extract
  • raw cashews (for the icing)
  • more erythritol or date sugar (for the icing)
  • plant milk

Instructions 

  • Mix together all of the wet ingredients + sugar. In a separate bowl combine the dry ingredients. Add the wet to the dry and stir just til combined.
  • Transfer mixture to a loaf pan lined with parchment paper. Bake for 40 to 45 minutes til golden brown and firm. Remove from oven and let cool.
  • Blend up the icing ingredients in a high powdered blender. Spread icing on the loaf after it cools. slice and enjoy!

*exact measurements at the bottom!

Healthy Lemon Loaf- Whole Wheat, Oil Free, Egg Free

Chanty
Cook Time 40 minutes
Course Breakfast, Dessert
Cuisine American
Servings 8 slices

Equipment

  • 1 loaf pan
  • parchment paper
  • 2 mixing bowls
  • 1 High powered blender for the icing

Ingredients
  

Dry Ingredients

  • 1 1/4 cups whole wheat or einkorn wheat flour
  • 3/4 cup almond flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda

Wet Ingredients

  • 3/4 cup yogurt I use cashew/coconut yogurt
  • 3/4 cup coconut sugar or date sugar or erythritol for sugar free
  • 1/4 cup lemon juice
  • zest from 3 lemons
  • 1/4 cup apple sauce
  • 1 tsp vanilla extract

Icing

  • 1 cup raw cashews
  • 1/3 cup erythritol or date sugar
  • 1/3 cup milk of your choice add a splash more if needed to blend
  • 1/2 tsp vanilla extract

Instructions
 

  • 1. Preheat oven to 350 degrees.
  • 2. In a mixing bowl combine all of the wet ingredients and mix well.
  • 3. In a large mixing bowl combine the dry ingredients. Pour the wet into the dry and stir just til combined. Don't over mix.
  • 4. Transfer mixture to a loaf pan lined with parchment paper. Bake for 40 to 45 minutes til golden brown and firm. Remove from oven and let cool.
  • 5. Blend up the ingredients for the icing in a high powdered blender. Spread icing on the loaf once it has cooled down.
Keyword cake, cornbread, dessert, lemon, oil free