- 1.5 cups almond meal
- 3 tbs coconut flour
- 1 tsp backing soda
- 1 tsp backing powder
- 0.5 tsp salt
- 1 tbs fresh ground lemon zest
- 0.5 tsp vanilla
- 1/4 cup fresh lemon juice
- 3 egg yolks
- 1/3 cup almond milk
- 1 tbs raw honey
- 2 tsp ghee
- 3 egg whites
- Preheat oven to 180°C/350°F.
- In a larger bowl add all the dry ingredients and stir well.
- In a blender add the wet ingredients (except the egg whites) and blend shortly.
- Add the wet ingredients to the dry ingredients and stir well.
- Take the 3 egg whites and beat them until stiff.
- Fold slowly the egg whites under the rest of the dough and set aside.
- Grease a loaf pan or/and put parchment paper in the pan.
- Fill the dough in the loaf pan and put it in the oven for 45 minutes or until golden.
The loaf comes out perfectly, lightly risen, moisture and tasty.
To be sure the loaf doesn't get too dark, control already after 30 minutes at what stage the dough is. A tooth pick should come out clean but not super dry.
I didn't store the loaf in the fridge as I don't use any. I gave half of it to friends and had half for my own. So 5 days at room temperature was perfect, just covered with a towel.
The first time I used almonds with skin for the self made almond meal. Almonds without skin make a brighter dough, more lemon alike maybe.
For garnish you can put some icing sugar (xylitol) or lemon glace.
You can put some chocolate chips in the lemon loaf or red fruits like currants, raspberries or blueberries. They give taste and color to the bright texture.
