Lemon Bread - A Love Story

In an attempt to figure out the quirks of my camera, I set up a mini studio in my apartment and took a few photos of some of my favorite things.  One of these favorite things - Lemon Bread.  My coach and friend Liz gave me her secret recipe for lemon bread 7 years ago and I've been making it every winter since.  Over the past six months I have been on an adventure trying to solve some gut problems and have been on the Specific Carbohydrate Diet for the past few weeks.  Below is my SCD legal Lemon Bread Recipe - which aside from having a more custard-like texture is equally delicious.

Ingredients

1/2 Cup blanched almond flour

1/4 Cup coconut flour

1/2 tsp salt

4 Eggs

1/4 Cup Unsalted Butter Melted

1/3 Cup Honey

1/4 Cup SCD Legal Yoghurt

Juice from 1/2 Lemon

Zest from 2 Lemons

1 tsp Vanilla Extract

1/2 tsp Cinnamon

Optional: 1/2 cup: Pecans, Walnuts, or Cacao Nibs

Yields 2 Mini Cakes

Directions

1. Preheat Oven to 325 Degrees Fahrenheit. Grease and line bottom of pans with parchment paper.

2. Blend the dry ingredients then add all of the wet ingredients (one bowl wonder) with a hand whisk or electric mixer. Add any optional ingredients at this time.

3. Pour the batter into prepared pans and bake for 50 minutes or until a toothpick comes clean.

4. Cool for 10 Minutes and then serve!

Optional: Mix a few Tbs of honey with the juice from the other 1/2 of lemon and drizzle over the cake when ready to serve.