As a person with celiac disease, I am always looking for ways to switch up my food or make it tastier. I eat a lot of the same things. Adding in a little change keeps things interesting.
Raspberry Lemon Bread
To my lemon bread recipe I added a raspberry topping. This makes for a sweet and zesty combo that is satisfyingly delicious.
Start by making your raspberry sauce then your lemon bread. Combine for wonderfulness.
Ingredients
Raspberry sauce
Lemon bread
Instructions
Raspberry sauce
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Add the following ingredients to a small saucepan.
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2 C of fresh raspberries
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1/4 C pure maple syrup
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1 T fresh lemon juice
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Mash the berries with a fork to help the breakdown process. Turn heat to medium/high. Bring everything to a boil.
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Reduce heat to low. Continue to low boil/simmer for 15 minutes or until the sauce starts to thicken.
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Remove pan from heat and allow to cool. Set aside.
Lemon bread
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To a large bowl add the following wet ingredients mixing well.
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8 eggs
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2/3 C fresh lemon juice
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2/3 C pure maple syrup
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1/2 C extra virgin olive oil
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1 t pure vanilla extract
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1 t lemon extract
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Then add the following dry ingredients. Mix well and really whip it to incorporate everything until smooth.
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2 2/3 C almond flour
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1/2 C coconut flour
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1 1/2 t baking soda
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1/2 t Real salt or sea salt
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Lightly spray a parchment lined 9×13 pan. Carefully pour your batter into your pan. Use a large spoon to evenly spread your mixture, holding the parchment paper as I find it moves around a bit.
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Spoon your cooled raspberry sauce atop your lemon batter.
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Use a butter knife to swirl and combine the two.
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Bake at 350 degrees for 40 minutes.
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Allow to cool all the way, slice and serve.
