Lemon Lavender Loaf
- Mar 6, 2018
You won't want to miss this yummy snack or dessert loaf from Chef Gwen with just the right hint of lemon and lavender.
Serves: 1 loaf
Ingredients
Use Organic if possible
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1½ cups gluten free all-purpose flour
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¾ tsp baking powder
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¼ tsp baking soda
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¼ tsp sea salt
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¾ cup organic cane sugar
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½ cup Garden of Life Coconut Oil melted (plus more for coating loaf pan)
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2 Tbsp lemon zest
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3 Tbsp lemon juice
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2 Tbsp dried lavender buds
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2 eggs
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1 tsp vanilla extract
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¼ cup unsweetened almond milk
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¼ cup plain coconut yogurt
Glaze:
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1 Tbsp lavender sugar mixture
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½ cup confectioner’s sugar
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1 Tbsp unsweetened almond milk
Preparation
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Grease loaf pan with coconut oil and set aside.
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Combine dry ingredients (the first 4 ingredients) and set aside.
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Place sugar, coconut oil, lemon zest and lavender buds in food processor and process for one minute.
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Remove 1 Tbsp. of that mixture and set aside for the glaze.
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Add in eggs to food processor one at a time until well mixed then add in vanilla and process again.
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Whisk together the coconut yogurt, lemon juice and ¼ cup of almond milk.
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Alternate this mixture (yogurt mixture) with the dry ingredients into the sugar mixture until everything is well combined.
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Pour batter into loaf pan and bake for 50 minutes at 350 degrees.
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Once bread is done, remove and let cool.
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To make the glaze, whisk together the glaze ingredients then pour on top of bread.
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Bread lasts one week in refrigerator.
