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Lemon Coconut Loaf – paleo recipe
Stav Kogan

Lemon Coconut Loaf

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Servings: 4 servings
Ingredients Method

Ingredients
  

  • 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
  • 3 eggs
  • 1 tsp pure vanilla extract
  • ¼ cup pure maple syrup
  • ½ cup coconut milk
  • ¼ cup coconut oil, melted
  • 2 TBSP lemon juice

Method
 

  1. ADD-INS
  2. 2 tsp lemon zest
  3. 1/3 cup finely shredded coconut, unsweetened, plus 2 TBSP for topping Makes 2 mini loaves Preheat your oven to 350°F.
  4. In a medium-sized bowl, combine the dry ingredients.
  5. Add the eggs, vanilla extract, maple syrup, coconut milk, coconut oil, and lemon juice, and mix well with a hand mixer.
  6. Stir in the lemon zest and 1/3 cup shredded coconut.
  7. Grease 2 mini loaf pans (3” x 5¾”), and divide the batter evenly between the 2 pans.
  8. Sprinkle 1 TBSP shredded coconut over the top of each loaf.
  9. Bake for 35-40 minutes or until the loaves are golden brown and the centers spring back when pressed.
  10. Remove the pans from the oven, and let the loaves cool in the pans on a wire rack for 15 minutes.
  11. Turn the loaves out onto the wire rack to finish cooling completely.
  12. Slice and serve, or freeze the loaves in an airtight container until needed.

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