⅓ cup freshly squeezed lemon juice
⅓ cup honey
1 teaspoon apple cider vinegar
1 teaspoon lemon zest
1 teaspoon vanilla extract
⅓ cup coconut oil, melted
1 cup blanched almond flour
½ cup coconut flour
1 teaspoon baking soda
¼ teaspoon sea salt
¼ cup coconut oil, melted
1 tablespoon freshly squeezed lemon juice
1 tablespoon honey
1 teaspoon coconut flour
Preheat oven to 325 degrees. Line a loaf pan with parchment paper and set aside.
Combine eggs, lemon juice, honey, apple cider vinegar, lemon zest, vanilla extract and coconut oil, slowly pouring in the coconut oil last. Mix until well blended.
Combine dry ingredients in a small mixing bowl. Add to liquid mixture and mix until thoroughly blended.
Pour into prepared loaf pan.
Bake for 45 minutes or until a cake tester or toothpick inserted into the middle of the loaf comes out clean.
Let cool on a cooling rack. Remove the loaf from the pan after about 10 minutes. Let cool completely before adding the glaze.
To make the glaze, combine all the ingredients and whisk together until well blended. Place in a refrigerator to chill until it thickens and resembles a thin, spreadable icing. It it hardens too much, let it sit out at room temperature until it softens again.
Spread over the cooled loaf.
Want to change it up? Add ½ cup of fresh blueberries or raspberries!