Lemon Coconut Loaf

SERVES 6-8

• Gluten Free

• Dairy Free

INGREDIENTS

• 1/2 almond meal

• 1 cup buckwheat flour

• 1 tsp baking powder

• 1/2 cup coconut sugar

• 3 eggs

• 1 tsp vanilla

• Juice of 1 lemon

• 1/2 cup melted coconut oil

• 1/4 cup almond milk

• 1/2 cup shredded coconut

METHOD

1. Preheat oven to 180 degrees celsius.

2. Combine dry ingredients except coconut flakes into a mixing bowl.

3. Crack eggs into a separate bowl and whisk together with a fork.

4. Add remaining wet ingredients to the eggs and mix to combine.

5. Add your wet mixture to the dry mixture and gently mix together.

6. Fold in shredded coconut.

7. Pour mixture into a lined baking tin and bake in preheated oven for 40 mins.

8. Poke a knife into the centre of the loaf after 40 mins and if the knife comes out clean, it's ready!

9. Cool before cutting and store in an airtight container.