Lemon Walnut Bread

16 slices per loaf
Gluten-free | Vegetarian | Low-Insulin Potential | Diabetic-Friendly

A breakfast bread with enough protein, fat and fibre to keep you satisfied all morning long. Or, enjoy it with soup and salad for lunch…yummy! Contributes just 4.5 to 6g net carbs per slice, depending on the amount of honey used.

 

• 2 cups almond flour
• ¼ cup lemon juice
• ½ tsp (scant) fine salt
• ¼ cup (scant) raw honey
• ½ cup butter, softened
• Zest of an organic lemon or
• ½ tsp lemon extract
• ½ tsp baking soda
• 6 eggs
• ¼ cup chopped walnuts

Two Loaves

1. Combine the almond flour, lemon juice, salt and honey. Stir to mix together; it will be thick. Cover the
bowl and let it sit overnight if you can. If you do not have time to do this, you can proceed to step 2
immediately.
2. Add butter, lemon extract or zest, and baking soda. Beat well. Add eggs, and beat well again.
3. Stir in the chopped walnuts.
4. Line two 9x5 inch loaf pans with parchment paper. Pour in the batter, smoothing the top. Bake at
350°F for 45-60 minutes, till a toothpick comes out clean.
5. Let cool. Store in the refrigerator. This keeps well for a week or two.
6. Slice each loaf into 16 slices. Serve with butter or yogurt cream cheese.

 

Preparation Tip I always make two loaves because it tastes just as good 8 or 10 days later when stored in the fridge.

 

Each Loaf Makes Sixteen Slices.

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