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You will need:


1 ½ half cups of almond flour

1 cup of boiled water

½ cup of almond milk

½ cup of dried cranberries

½ cup of coconut sugar

¼ cup of chopped pecans

3 tablespoons of honey

2 tablespoons of olive oil

2 teaspoons of lemon extract

¼ teaspoon of bicarbonate of soda

1 large egg

The zest of 3 lemons


Lemon and Cranberry Nut Loaf


Makes: 1 loaf/6 Slices


England has made afternoon tea into a delightful time of day to enjoy a cucumber sandwich,  scones with jam and cream, cakes and biscuits galore all washed down with a cup of tea.


It's an entrancing thought however, all that sugar and flour will only leave you in a food coma.


This loaf is a different story...so floaty light, moist, low carb and paleo...it's an afternoon delight!


Method:


  1. Preheat your oven to 180C
  2. Grease a loaf pan with olive oil or line with grease proof paper
  3. Soak the dried cranberries in the boiled water for 15 minutes, drain and set aside.
  4. In a bowl mix together the almond flour, coconut sugar and bicarbonate of soda.
  5. In a second bowl whisk together the egg, almond milk, olive oil, honey & lemon extract.
  6. Mix the wet mixture into the dry and stir well until lump free.
  7. Fold in the lemon zest.
  8. Pour the batter into your prepared loaf tin.
  9. Sprinkle with chopped pecans.
  10. Pop the pan into your hot oven and bake for 30 minutes.
  11. Allow to cool completely.
  12. Remove from the loaf pan and cut into 6 slices.


Store in an airtight container in your fridge for 3 days.

Lemon and Cranberry Nut Loaf