DAIRY-FREE, GLUTEN-FREE, REFINED SUGAR FREE
This delightful little lemon loaf offers everything you could ask for from a 9 x 5 pan. It's sweet, tangy, crunchy and moist -- truly the perfect companion for any mug of coffee, brunch party, afternoon snack in the sunshine. We’re using leftover granola from our morning oats here to create this delicious texture + slathering some sticky golden raisin paste on top of our tender, citrusy loaf!
INGREDIENTS
for the LOAF
1 cup of almond flour
3/4 cup of oat flour
1/4 cup of maple sugar
1/2 tsp of fine sea salt
2 tsp of baking powder (double acting)
1/2 tsp of lemon zest
2 eggs - 1 egg, 1 egg white
1/2 cup of unsweetened coconut milk
1 tbl of vanilla extract
1/3 cup of olive oil
for the leftover GRANOLA
1 1/4 of cups oats
1 tsp of vanilla extract
1/2 tsp of almond extract
1/2 tsp of cinnamon (1/4 tsp if you want less cinnamon-flavor)
1/4 tsp of fine sea salt
1/4 cup of maple syrup
2 tbl of olive oil
for the GOLDEN RAISIN PASTE
1/4 cup of {no sugar added} golden raisins* soaked in 1/4 cup hot water for ~10 min
DIRECTIONS
1. Combine dry ingredients (including lemon zest). Whisk together wet ingredients. Slowly mix wet ingredients into dry ingredients until fully combined
2. Bake batter in a loaf pan at 325°F for 30-35 minutes or until toothpick comes out clean
3. Combine ingredients for the granola in one bowl
4. Bake granola on a sheet tray in one even layer at 325°F for 30 minutes, stirring occasionally
4. Combine the soaked raisins and soaking water in a blender and blend until a paste forms
5. Slather raisin paste on top of the cooled loaf
6. Sprinkle a portion of the granola on top!
*I like the brand Amrita Health Foods for this - they are allergen-free + no sugar added! We're using golden here because they have more natural sweetness & moisture than regular raisins
