This lemon and coconut loaf makes a delicious afternoon pick-me-up
- 1/2 cup soy milk
- 2 eggs
- 1 fresh lemon
- 5 tbsp coconut oil, melted
- 1/4 cup maple syrup
- 1 tsp Vanilla extract
- 1/2 cup coconut flour
- 1/2 cup self raising flour
For the frosting:
- 1/2 cup cream cheese
- 1/2 tsp vanilla extract
- leftover lemon zest
1 Preheat the oven to 180C and line a 1lb loaf tin with baking paper or use a silicon one like I do. In a bowl, mix the soy milk, eggs, coconut oil, maple syrup and vanilla.
2 Grate the lemon and put the zest to one side. Cut the lemon in half and squeeze the juice into the bowl.
3 Add the flours and mix well. Stir in half the zest.
4 Pour into the tin and bake for 30 mins.
5 Once the bread is cool. Mix the ingredients to make the frosting and spread on top. Enjoy!