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