Good Morning Paleo: More Than 150 Easy Favorites to Start Your Day, Gluten- and Grain-Free by Jane Barthelemy

Author:Jane Barthelemy
Language: eng
Format: mobi
Tags: Health & Fitness, Cooking, General, Courses & Dishes, Health & Healing, Diet & Nutrition, Breakfast
ISBN: 9780738217468
Publisher: Da Capo Press
Published: 2014-06-03T07:00:00+00:00

LEMON BREAD

Very lemony, very tasty, and so easy to make, this is a moist bread with a pound cake texture that you can serve warm or cold. The recipe uses coconut butter, which gives it an unusually rich flavor and mellow sweetness. Check out the luscious variations below: Lemon Ginger Bread with Basil and Lemon Poppyseed Bread. Try this bread plain or with Blueberry Chia Jam (page 244).

YIELD: Three 4.5 x 2.5-inch mini loaves; or two 7 x 3-inch loaves; or a 9-inch square pan • EQUIPMENT: A food processor is helpful but not required

1½ cups almond meal

1 teaspoon baking soda

¼ heaping teaspoon unprocessed salt

2 tablespoons ground white chia seeds (optional)

¾ cup (170 grams) Coconut Butter (page 33); if hand mixing, softened, page 137

5 large eggs at room temperature

Zest of 1 orange (optional) for yellow color

Zest of 1½ lemons

⅓ cup lemon juice

1 teaspoon apple cider vinegar

2 teaspoons vanilla

About 1 cup sweetener to taste (see options on page 18)

• Preheat the oven to 350°F. Line the baking pans with parchment paper that hangs over the edges like handles.

• In a food processor or mixing bowl place the almond meal, baking soda, salt, and chia seeds, if using. Process well. Add the coconut butter and mix well. Add the eggs, orange zest (if using), lemon zest, lemon juice, vinegar, vanilla, and sweetener. Mix well and pour into baking pans.

• Bake mini loaves for 20 to 22 minutes, 7 x 3-inch pan for 35 to 40 minutes, 9-inch square pan for 25 to 35 minutes.

• Cool in the pan for 1 hour. Chill 1 hour for easy slicing.

VARIATIONS:

Lemon Ginger Bread with Basil

Follow the previous recipe. With the sweetener, add 2 inches of fresh ginger root, finely diced. Mix well. Add ¼ cup tightly packed chopped basil and mix very briefly. Pour into baking pans.

Lemon Poppyseed Bread

Follow the previous recipe. With the sweetener, add ½ cup poppyseeds and mix well. Pour into baking pans.

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