Description
A delightful gluten-free loaf combining tart raspberries and bright lemon flavor, perfect for a snack or dessert.
Ingredients
Scale
- 1 1/2 cups almond flour
- 1/2 cup coconut flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 large eggs
- 1/2 cup maple syrup or honey
- 1/4 cup coconut oil, melted
- 1 tablespoon lemon juice
- Zest of 1 lemon
- 1 cup fresh raspberries
Instructions
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, mix almond flour, coconut flour, baking powder, and salt.
- In another bowl, whisk together the eggs, maple syrup (or honey), melted coconut oil, lemon juice, and lemon zest.
- Combine wet and dry ingredients until just mixed. Fold in the raspberries gently.
- Pour the batter into the prepared loaf pan.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
For best flavor, use fresh raspberries. Can customize with nuts or different berries as per preference.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 12g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 70mg