Almond, Coconut & Lemon Loaf
Note: Coconut oil, sweetener, coconut and Barebells used in this recipe are gifted.
A super soft, moist and lemony cake loaf? I got you.
This cake loaf is probably the moistest cake I've made in a while. It's super lemony and zesty and is packed full of protein too as a a little added extra ;)
A super soft, moist and lemony cake loaf? I got you.
This cake loaf is probably the moistest cake I've made in a while. It's super lemony and zesty and is packed full of protein too as a a little added extra ;)
Recipe
2 Cups Almond Flour
1 Tsp. Baking Powder
1/2 Cup Sweetener of choice
Pinch Salt
3/4 Cup Desiccated Coconut
1/2 Cup Coconut Oil (melted)
2 Eggs
1 Tsp. Vanilla
1 Cup Barebells Vanilla Shake
Juice of 1 Lemon
1 Barebells Lemon Curd Bar to decorate.
1 Tsp. Baking Powder
1/2 Cup Sweetener of choice
Pinch Salt
3/4 Cup Desiccated Coconut
1/2 Cup Coconut Oil (melted)
2 Eggs
1 Tsp. Vanilla
1 Cup Barebells Vanilla Shake
Juice of 1 Lemon
1 Barebells Lemon Curd Bar to decorate.
Method
Preheat oven to 180 degrees C.
Mix flour, sweetener and baking powder in a bowl.
Add all wet EXCEPT lemon juice and mix.
Fold In coconut.
Pour into a lined loaf tin and bake for 45-50 mins.
Remove from the oven and poke small holes in the loaf. Pour lemon juice over and leave to cool.
Decorate with coconut and Barebells lemon curd bar.
Store in an airtight container for up to 3 days.
Amie xx
Mix flour, sweetener and baking powder in a bowl.
Add all wet EXCEPT lemon juice and mix.
Fold In coconut.
Pour into a lined loaf tin and bake for 45-50 mins.
Remove from the oven and poke small holes in the loaf. Pour lemon juice over and leave to cool.
Decorate with coconut and Barebells lemon curd bar.
Store in an airtight container for up to 3 days.
Amie xx