Healthy Lemon Bread (Gluten-Free, Grain-Free, Dairy-Free, Paleo)

This delicious Healthy Lemon Bread is made with almond flour and is similar in texture to banana or zucchini bread. It’s gluten, and grain-free, and much lower in sugar than a traditional quick bread. It’s also an amazing lower carb, higher protein alternative to grain-based bread. Even if you’re not grain-free, or watching your carb intake, you will love it!

Want to learn about the amazing benefits of the Paleo diet, check out this article.

Pairs well with a nice cool glass of our nut/seed milk, or our Creamy Detox Latte!

Healthy Lemon Bread (Gluten-Free, Grain-Free, Dairy-Free, Paleo)

This bread is tender and moist. Goes great with a bit of coconut yogurt, a smidge of honey or maple syrup, and a creamy beverage.

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Prep Time
15 mins

Cook Time
45 mins

Total Time
1 hour

Course
Breakfast, Dessert, Side Dish, Snack

Cuisine
American

Ingredients

• 2 1/2 cups blanched almond flour
• 1/4 cup ground flaxseed
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 5 large eggs (or 4 extra large)
• zest from one lemon
• 1/4 cup juice from lemon
• 1/4 cup raw honey
• 1/2 teaspoon vanilla
• 2 tablespoons olive oil
• 1 tablespoon raw apple cider vinegar

Instructions

1. Preheat oven to 350°F.
2. In a food processor, or large bowl, combine dry ingredients and pulse or mix until combined.
3. In the food processor add the wet ingredients and process until well combined. If hand mixing, combine your wet ingredients in a separate bowl and mix well before adding them to the dry, then mix until well combined. The batter will be like a thick cake batter.
4. Pour the batter into a greased (I also like to coat with almond flour) 9 x 5-inch loaf pan. Alternatively, you could line the pan with parchment paper.
5. Bake for 40 to 45 minutes or until cooked through (ovens vary widely!). Test with a toothpick in the center of the bread. If it comes out clean, it’s done. If the top begins to get too brown, but the bread is not cooked through, cover the top with foil.
6. Let the bread “set” in the pan and cool a bit before serving. (This also allows it to “cook” a little bit more in the middle, if you find your bread getting too brown and your toothpick test keeps failing.)
7. Enjoy!

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