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!
