I’m not sure when it happens, but at some point in becoming an adult, your palate changes, and you start to enjoy flavors other than sweet, sweet, and sweeter. I wasn’t a fan of lemon-flavored treats as a kid, but as an adult, I can’t get enough! Especially once spring hits and the sun shines. Lemons just scream sunshine. This bread is moist on the inside and browned and delicious on the outside. The slight lemon and coconutty flavors blend well to give you a little taste of summer in each bite!
1 cup almond flour
¼ cup coconut flour, sifted
3 TBSP arrowroot starch
1 tsp baking powder
¼ tsp baking soda
¼ tsp sea salt
1 tsp pure vanilla extract
¼ cup pure maple syrup
½ cup coconut milk
¼ cup coconut oil, melted
2 TBSP lemon juice
2 tsp lemon zest
1/3 cup finely shredded coconut, unsweetened, plus 2 TBSP for topping
Makes 2 mini loaves
Preheat your oven to 350°F.
In a medium-sized bowl, combine the dry ingredients.
Add the eggs, vanilla extract, maple syrup, coconut milk, coconut oil, and lemon juice, and mix well with a hand mixer.
Stir in the lemon zest and 1/3 cup shredded coconut.
Grease 2 mini loaf pans (3” x 5¾”), and divide the batter evenly between the 2 pans.
Sprinkle 1 TBSP shredded coconut over the top of each loaf.
Bake for 35-40 minutes or until the loaves are golden brown and the centers spring back when pressed.
Remove the pans from the oven, and let the loaves cool in the pans on a wire rack for 15 minutes.
Turn the loaves out onto the wire rack to finish cooling completely.
Slice and serve, or freeze the loaves in an airtight container until needed.