Lemon Chia Seed Loaf

Lemon Chia Seed Loaf

By Heather Spergel

Like many gluten-free foods, this fragrant and flavorful snack/dessert bread is best eaten within a day.

Ingredients

  • 1½ cup blanched almond flour
  • ¾ cup tapioca flour
  • 2 Tbs. chia seeds
  • ½ tsp. salt
  • ½ tsp. baking soda
  • 4 eggs
  • 1 tsp. honey
  • 1 tsp. apple cider vinegar
  • Juice of one lemon (fresh is best)
  • Zest of 1 lemon
  • 1 tsp. organic lemon oil (extract)


Directions

  1. Preheat oven to 300 F.
  2. In a bowl, mix together the almond flour, tapioca flour, chia seeds, salt and baking soda. Set aside.
  3. Crack eggs into a second bowl; blend with hand mixer for 2 to 3 minutes, until frothy.
  4. Mix in with the eggs the honey, apple cider vinegar, lemon juice, lemon zest, and lemon oil (for extra zing).
  5. Slowly add the dry ingredients to the wet, mixing as you add more. Mix until combined.
  6. Bake in a greased bread pan at 300 F for 30 minutes, or until toothpick comes out clean. Do not overcook or the bread will dry out.

Photo credit: © Heather Spergel