As a kid, there was nothing I loved more than lemon loaf – with a crisp sugar topping, it would bring sunshine to any cold winter afternoon. The traditional recipe calls for lots of butter and sugar – this lightened up version uses coconut oil, eggs (for moisture – but you can sub flax eggs if needed, see below) and the secret ingredient: Almond Meal.
Almond Meal might be expensive, but it is necessary for this delicious loaf. It provides a texture that works so well with the lemons and coconut oil. The blueberries pop in your mouth, and add an antioxidant boost to this amazing treat.
- 1/3 cup coconut oil, melted
- 2 eggs ***
- 1/2 cup coconut sugar
- 2 lemons, zested and juice (include all the zest – it will make a really lemony loaf, which you want)
- 1 cup rice flour or gluten-free flour blend
- 2 cup almond meal
- 2 tsp baking powder
- 1/2 cup coconut or Greek yogurt
- 1/2 cup fresh or frozen blueberries.
*** To make this vegan, substitute two flax eggs, mixing 2 tbsp flax seed with equal parts water.
Whisk together the oil, eggs, sugar and lemon juice/zest. Combine the flours with baking powder, and add in alternating with the coconut yogurt. Fold in the blueberries gently.
Place into a parchment-paper lined loaf ban. Bake at 350 degree one for 35-50 minutes, checking after 30 minutes to see if knife inserted comes out clean.
You can sprinkle some coconut sugar on top too – for nostalgia.