Ingredients

The following ingredients have 8 Servings
  • 2 eggs
  • 1/2 cup dairy-free unsweetened greek yogurt
  • ⅓ cup maple syrup
  • 1/4 cup coconut oil, melted and cooled slightly
  • 3 tablespoons lemon juice
  • 2 tablespoon lemon zest (from about 3 lemons)
  • 1 teaspoon lemon extract (optional)
  • 1 teaspoon vanilla extract
  • 2 cups (200g) almond flour
  • ¼ cup (28 grams) coconut flour
  • ¼ cup (30 grams) tapioca flour
  • 1 tablespoon poppyseeds
  • 1-1/2 teaspoons baking powder
  • ⅛ teaspoon baking soda
  • pinch fine sea salt
  • ½ cup powdered sugar
  • 1-2 tablespoons lemon juice

Instruction

  • Preheat oven to 350ºF and grease an 8″ x 5″ loaf pan and line with a parchment paper sling.
  • In a large bowl, whisk together eggs, greek yogurt, maple syrup, coconut oil, lemon juice and zest, lemon extract (optional), and vanilla extract until well combined. Add in almond flour, coconut flour, tapioca flour, poppy seeds, baking powder, baking soda, and salt and whisk until fully combined.
  • Pour batter into the prepared loaf pan and smooth over the top.
  • Bake in a preheated oven for 45-55 minutes until a toothpick inserted in the middle comes out clean.
  • Let cool the loaf cool completely.
  • To make the optional glaze: Whisk powdered sugar and lemon juice together. If the glaze is too thick you can add a tablespoon more lemon juice at a time until it has reached the desired consistency.