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Chanty

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

Print Recipe
Cook Time 40 minutes
Servings: 8 slices
Course: Breakfast, Dessert
Cuisine: American
Ingredients Equipment Method

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

Equipment

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

Method
 

  1. 1. Preheat oven to 350 degrees.
  2. 2. In a mixing bowl combine all of the wet ingredients and mix well.
  3. 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. 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. 5. Blend up the ingredients for the icing in a high powdered blender. Spread icing on the loaf once it has cooled down.