This bread tastes like a Lemon Italian Ice. It is absolutely delicious. If you aren’t baking gluten free, you can certainly substitute the almond, oat and millet flour for 2 cups of all-purpose or white whole wheat flour.
Ingredients:
- 1 cup almond flour
- ½ cup oat flour
- ½ cup millet flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup organic sugar
- 1 lemon zest
- ½ cup unsweetened almond milk
- ½ cup safflower oil
- ½ cup plain yogurt
- 2 large eggs
- 1 lemon, juiced
- 1 tsp vanilla extract
- 1 tsp almond extract
Instructions:
- Preheat oven to 350 degrees. Grease a loaf pan.
- In a large bowl, combine almond flour, oat flour, millet flour, baking powder, baking soda and salt. In a small bowl, combine sugar and lemon zest. Rub together with your fingers until fragrant. Whisk into the flour mixture.
- In a separate bowl, whisk almond milk, safflower oil, yogurt, eggs, lemon juice, vanilla and almond extract. Slowly whisk wet ingredients into dry ingredients until well combined.
- Pour batter into prepared loaf pan and bake for 50-60 minutes or until bread is golden brown and toothpick comes out clean. Place loaf on cooling rack to cool for 15 minutes. Loosen sides and remove from pan. 5.
- While bread is cooling, make the lemon glaze. In a small bowl, combine 1 cup powdered sugar, ½ lemon juiced, 1 tsp vanilla and 1 tsp almond extract. Whisk until smooth. Drizzle the glaze over bread, then sprinkle with sliced almonds.
Yields 1 loaf.
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