Description
This Gluten-free Lemon Raspberry Bread is grain-free, dairy-free, super soft and fluffy. Lightly sweetened with banana and maple syrup, it’s perfect with breakfast or as a dessert. . free of grains, gluten, dairy, eggs, nuts and nut flours, refined sugar. allergy friendly . free of grains, gluten, dairy, eggs, nuts and nut flours, refined sugar. allergy friendly
Ingredients
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- 1/2 cup palm shortening
- 1/4 cup coconut butter, melted
- 1/2 cup full fat coconut milk (additive free)*
- 1/4 cup lemon juice
- 1/2 cup mashed ripe banana (approximately 1 large banana)
- 2 TBSP maple syrup
- 1 tsp pure vanilla extract
- 1 cup cassava flour
- 1/2 cup + 2 tbsp tigernut flour
- 1 tsp cinnamon
- 1 tsp baking soda
- 1/2 tsp salt
- 1 gelatin egg (1 TBSP apple cider vinegar, 1.5 TBSP gelatin, 1/4 cup hot water)
- 1 cup raspberries
- 1 TBSP lemon zest
Instructions
- Preheat oven to 375F and line a loaf pan with parchment paper (I use an 7.5 x 3.5 inch loaf pan to get a bit more of a rise but a standard loaf pan will also work!)
- In a large bowl or stand mixer, mix palm shortening and coconut butter with coconut milk, lemon juice, vanilla and banana until it’s a smooth mixture.
- In a separate bowl, combine cassava flour, tigernut flour, cinnamon, baking soda and salt.
- Add dry ingredients to wet ingredients and stir gently until combined.
- Next, make gelatin egg by mixing apple cider vinegar with gelatin powder and hot water. Whisk with fork until all the gelatin is dissolved and the mixture is frothy.
- Immediately fold in gelatin egg. The texture of the batter should become fluffier.
- Next, fold in the lemon zest and then raspberries.
- Bake on middle rack for 40 minutes or until toothpick inserted into the center of the bread is clean.
- Carefully remove loaf in the parchment paper and place on a metal cooling rack.
- Let cool completely before slicing or the loaf will crumble.
- Garnish with fresh raspberries, if desired.
Notes
* Full fat coconut milk is key here
- Prep Time: 20
- Cook Time: 40
- Category: Desserts
- Method: Oven
- Cuisine: American