Lemon and Apricot Breakfast Loaf
Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 55 mins
Servings: 8 slices
This gluten and refined sugar free Lemon and Apricot Breakfast Loaf is absolutely gorgeous. It’s light, citrussy and makes the perfect breakfast when served with a spoonful of yogurt and a large mug of coffee. It’s also paleo, low carb and nutrient dense. Makes a 2lb loaf.
- Half tin (200g/1 cup) pumpkin puree (or 150g/¾ cup stewed Bramley apple*)
- 3 tablespoons maple syrup
- 2 eggs
- 1 teaspoon vanilla extract
- 200 g (2 cups) ground almonds (almond flour)
- 40 g (⅓ cup) tapioca flour (sieved)
- 1 teaspoon ground coriander**
- ½ lemon (zest of)
- 60 g (⅓ cup) dried apricots (halved)
- 2 teaspoons baking powder (use gluten free if necessary)
- ¼ teaspoon salt
Pre-heat the oven to 180°C (350F). Grease and line a 2lb (900g) loaf tin.
Place all the ingredients into a large bowl and mix thoroughly***
Pour into the prepared loaf tin and place in the pre-heated oven. After 25 minutes cover the cake with tinfoil to stop the loaf from browning too quickly and bake for a further 10-15 minutes. You will know the cake is cooked when a cocktail stick inserted into the centre comes out clean.
Allow to cool in the tin for 5 minutes then turn out onto a cooling rack.
When cool, store in an air-tight container. Also freezes well.
*Pumpkin contains less carbohydrate than Bramley apple so stick with the pumpkin if cooking low carb
**Optional but adds a lovely citrussy warmth to the flavour
***You do not need to worry about over mixing as the recipe contains no gluten so will not become tough
Calories: 216kcal (11%) | Carbohydrates: 20g (7%) | Protein: 7g (14%) | Fat: 13g (20%) | Saturated Fat: 1g (5%) | Cholesterol: 40mg (13%) | Sodium: 90mg (4%) | Potassium: 229mg (7%) | Fiber: 3g (12%) | Sugar: 9g (10%) | Vitamin A: 340IU (7%) | Vitamin C: 3.5mg (4%) | Calcium: 116mg (12%) | Iron: 1.5mg (8%)