Any time is right for LEMON-y LOVE with Jane’s Paleo lemon loaf!

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NO JOKE… THIS WAS A HIT ON ONE OF MY FILM SETS THIS YEAR AS I LIKE TO BAKE FOR MY FELLOW CAST AND CREW FAMILY. I believe every set should have healthy options for everyone that taste super!!!

And this recipe can be made into beautiful little cakes, too!

wp-1474488710335.jpgSee end of this post for the fancy cake version 🙂

Ingredients:

1 ¾ cup cashew flour

¼ cup arrowroot powder

1 ½ teaspoon baking powder

1 ½ teaspoon baking soda

½ teaspoon sea salt

3 large organic eggs

1/3 cup melted coconut oil

¼ cup honey (or 1/2 cup Monkfruit powder)

½ cup freshly pressed lemon juice (this is essential that is freshly squeezed!)

zest of 4 lemons—don’t skimp on this!

1/3 cup nondairy milk of choice. I use almond

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Magic drizzle

1 tablespoon honey

1 tablespoon almond mylk

½ teaspoon vanilla bean extract

2 tablespoons coconut butter

½ heaping tablespoon of coconut oil

¼ cup of unsweetened shredded coconut (can opt for lighter in fat version)

What to do:

-Set oven to 370 to warm up as you prep rest

-Grease up the inside of your loaf pan, preferably silicon one recycled cardboard

-Combine all the dry ingredients (flours, baking powder & soda, salt)

-Whisk up eggs, coconut oil, honey, lemon juice, zest, and almond mylk

-Combine wet with dry ingredients

-Pour in pan and bake about 45 minutes until edges welcome you by browning

-Check to see if the inside is set by poking with a chopstick or similar

-If it’s not ready and set enough in the middle, cover with foil and leave another 5 minutes

-Take out of oven and let set in pan until cooled.

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-Combine all warmed and softened ingredients in small bowl

-wait until thick enough to drizzle and spread on top of bread that is cooled

-press in the coconut shreds to fully set the frosting onto the bread…

-leave in fridge until ready to eat.

Slice up and devour… but share, too!. .. It’s okay to drool… this is a decadently fresh bit of baking goodness!

For more delightfully delicious, sustainable, and good for you delights, follow my other passion project http://www.EATScommunity.org … and find the community on social media @EATScommunity !  Thank you 🙂

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FANCY CAKE VERSION: 

Put your batter into a mold you choose (silicone molds are easy to work with!)

After baking, cooling, and popping them out of the molds, be ready to add the yummy decorative frosting!  To make it more solid than the version for the loaf, add more coconut manna than the other ingredients.

1/3 cup Coconut manna

1/8 cup coconut oil

1/4 cup honey

1 Tablespoon lemon zest

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Melt all in a double boiler and mix together… let cool slightly to frost decoratively. Should be thick substantive when mixed but soft enough to be moldable.

Mash up fresh berries with drizzle of lemon juice and monkfruit granules if you want it sweeter.

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Top the cake with scoop of favorite frozen dessert.  I love coconut mylk icecream!

Enjoy 🙂

 

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