In Love with Lemons – April 11, 2016

Despite all my best efforts, sometimes FODMAP-unfriendly food just sneaks into a meal and my stomach is off for a few days.  I have a few go-to remedies that help get my digestion back on track – one of them is hot water with fresh-squeezed lemon juice first thing in the morning.  “They” claim it helps gets your metabolism going, and I do find that it helps just wake my body up a bit and help get my digestion back on track after a day or so.

This next recipe calls for heavy lemon and some orange, as well.  Makes for a great snack with one of my favorite flavors at the moment.

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FODMAP-friendly Lemon Bread

Ingredients

  • 2 cups gluten-free flour (I recommend Bob’s 1:1)
  • 1.5 cups coconut oil, room temperature
  • 1 cup sugar
  • 1 tbsp. pure maple syrup
  • 4 large eggs
  • 1 orange (1 orange zest, 1/2 orange juice)
  • 2 lemons (2 lemon zest, 1 lemon juice)
  • 2 tsp. baking powder

Directions

Preheat oven to 375 degrees F.  Grease a bread pan with extra coconut oil to cover bottom and sides.

Prepare the orange and lemons – gathering the zest of 1 orange and 2 lemons and the juice of 1/2 orange and 1 lemon.

In a medium bowl, beat the coconut oil and sugar for around 5 minutes, until the mixture becomes light and fluffy.  Crack in the eggs, add the orange and lemon zest and mix with a wooden spoon to combine.

Combine the baking powder and flour in a separate medium bowl.  Slowly add the flour mixture to the sugar and egg mixture, stirring in as you go.  Add the orange and lemon juice until the mixture softens and smooths out.

Add the mixture to the bread pan and cook for 20 – 30 minutes (depending on the depth of the pan), checking about halfway through.  The bread should be golden and an inserted tooth pick should come out clean when the cooking is complete.

Serve for dessert or take for mid-week snacks at work or school 🙂  Share your feedback and comments here!

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