Paleo Lemon Bread with a Lemon Glaze – Grain Free, Paleo | Primally Inspired

By Lpwain

Ingredients

• 6 eggs
• 1/4 cup coconut oil (Find HERE) or butter, melted
• zest from 2 lemons
• juice from 2 lemons plus enough milk of choice (coconut milk from can or box, dairy milk, almond milk, etc.) to equal 1 cup*
• 1/3 cup pure honey
• 2/3 cup coconut flour (do NOT substitute another type of flour – it will not work! You can find coconut flour HERE)
• 1 teaspoon baking soda
• 1/4 teaspoon sea salt
• 2 tablespoons melted butter (dairy free use coconut oil)
• 2 tablespoons pure honey
• 2 tablespoons milk of choice (I use THIS coconut milk)
• zest and juice from 1 lemon
• 1/2 teaspoon pure vanilla extract

Details

Servings 1
Adapted from primallyinspired.com

Preparation

Step 1

Instructions
Preheat oven to 350 degrees F.
Combine all the lemon bread ingredients in a mixing bowl and mix well.
Pour into a greased bread pan and bake for 32-45 minutes (mine was perfect at the 35 minute mark, but it may take up to 45 minutes) or until golden on top and middle is cooked through. (If the top starts to get too brown towards the end of the cooking time, put some foil over the top.)
Let cool. To make the lemon glaze:
While the lemon loaf is cooking, mix all glaze ingredients together in a small pot over low heat until it starts to simmer.
Remove from heat and let sit to cool.
Once cooled, put in the fridge to firm up.
Once loaf is cooled and glaze is firmer, pour the glaze over the top of the loaf.
Refrigerate the loaf at least 30 minutes - 1 hour until both the glaze and the loaf firms up a bit.
Enjoy! Store leftovers refrigerator.

Instructions