Description
A delightful gluten-free loaf that combines the bright flavors of lemon and tart raspberries, perfect for breakfast, snacks, or dessert.
Ingredients
Scale
- 1 1/2 cups gluten-free all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup coconut sugar
- 1/2 cup unsweetened applesauce
- 1/4 cup coconut oil, melted
- 3 eggs
- 1 tsp vanilla extract
- 1/4 cup lemon juice
- Zest of 1 lemon
- 1 cup fresh raspberries
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a bowl, mix the gluten-free flour, baking powder, baking soda, and salt.
- In another bowl, whisk together the coconut sugar, applesauce, melted coconut oil, eggs, vanilla extract, lemon juice, and lemon zest.
- Combine the wet and dry ingredients, mixing until just combined.
- Gently fold in the raspberries.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick comes out clean.
- Allow to cool before slicing.
Notes
Serve warm or at room temperature. Delicious on its own or with a bit of butter. Can sprinkle powdered sugar on top before serving. Store in an airtight container for up to three days at room temperature, or refrigerate for a week.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 8g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 70mg
Keywords: Gluten-Free, Raspberry, Lemon, Loaf, Dessert, Breakfast