Coconut Lemon Loaf


I find that if i eat too much bread my tummy seems to hate me afterwards and i have never been a huge bread fan to begin with... until i discovered this loaf! This coconut lemon loaf is delicious. I usually eat it within the space of 2 days! I know i know that's properly considered 'binge eating' but when it has so much goodness in it and tastes as heavenly as it does, i just cannot resist! I've discovered that if i store it somewhere out of eye site it does last a few days longer... just!

After experimenting a few times i discovered that using coconut flour instead of almond meal makes it much drier. I prefer this recipe using almond meal but if you like dry loafs try using coconut flour instead.
You could also add nuts and spices to add more flavours if you wish - nutmeg, cardamon, cinnamon, almonds (if so please let me know how it turns out!!). Experimenting is all part of the fun :)!






Ingredients 

 1/2 cup of almond meal (substitute coconut flour if you prefer a drier loaf)
3 eggs (free range if possible)
Zest of one lemon (for a stronger lemon flavour also add some of the lemon juice)
1/2 cup desiccated coconut
1 cup of natural Greek yogurt (any natural yogurt works well or coconut yogurt)
1/4 cup of agave nectar (or raw honey/maple syrup)
1/2 teaspoon of natural vanilla extract 
1 teaspoon of baking soda
A pinch of salt
Method 

1. Preheat your oven to 180 degrees.
2. Line and grease a loaf tin with baking paper and cooking olive oil spray (or coconut oil/organic butter).
3. Mix together the almond meal, lemon zest, and coconut together in a bowl.
4. Then add the eggs and mix until combined.
5. Add the yogurt and agave nectar (and lemon juice if you are adding some) and mix until combined. 6. Finally add the vanilla, baking soda, and salt and mix together.
7. Tip the mixture into the prepared loaf tin.
8. Bake in the oven for 15-20 minutes and keep an eye on it while it bakes. The top starts to brown usually after 15mins in my oven, so i take it out and cover it in tin foil then put it back in the oven and bake for another 10 minutes or until cooked. The loaf is moist but when you put a skewer or knife in the centre, it should still come out clean once it is ready.
9. Allow the loaf to cool in the tin  for 5-10 minutes before flipping it onto a cooling rack.

I store the loaf wrapped in glad wrap on the bench for easy access or in a seal tight container in the cupboard.

Can be served warm or cold. With organic butter or without. Lovely with a cup of herbal tea.




Enjoy x

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