This bread is fragrant, delicious and bursts with zesty lemon flavours. It’s perfect for a healthy breakfast, quick snack or even dessert! Gluten-free, dairy-free and refined sugar-free! You can’t go wrong with this one!
Here’s what you need for 24 servings:
1 teaspoon chia seeds
3 Tablespoons filtered water
5 cups blanched almond flour
1 teaspoon baking soda
1/2 teaspoon salt
5 omega-3,
free-range eggs
1/3 cup coconut oil,
melted over low heat 2
Tablespoons lemon rind
1/3 cup agave nectar
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1 Tablespoon poppy seeds
Preheat the oven to 180 degrees C. Generously grease a loaf pan with coconut oil. Set aside. In a small cup combine the chia seeds and filtered water. Mix well and set aside (after 15 minutes it will become jelly-like).In a medium bowl combine the blanched almond fl our, baking soda and salt. In a large bowl combine the eggs, coconut oil, lemon rind, agave nectar and extracts. Gently mix in the chia seed mixture. Mix the wet and dry ingredients together. Fold in the poppy seeds, transfer the batter to prepared loaf pan. Smooth the top of the loaf. Bake for 45-60 minutes, until a toothpick inserted in the centre comes out clean. Allow cooling in the pan for 1 hour before slicing.
24 Servings
Nutritional Analysis: One serving equals: 140 calories, 9g fat, 95mg sodium, 10g carbohydrate, 1g fibre,