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
-
Add the following ingredients to a small saucepan.
-
2 C of fresh raspberries
-
1/4 C pure maple syrup
-
1 T fresh lemon juice
-
Mash the berries with a fork to help the breakdown process. Turn heat to medium/high. Bring everything to a boil.
-
Reduce heat to low. Continue to low boil/simmer for 15 minutes or until the sauce starts to thicken.
-
Remove pan from heat and allow to cool. Set aside.
![]()
Lemon bread
-
To a large bowl add the following wet ingredients mixing well.
-
8 eggs
-
2/3 C fresh lemon juice
-
2/3 C pure maple syrup
-
1/2 C extra virgin olive oil
-
1 t pure vanilla extract
-
1 t lemon extract
-
Then add the following dry ingredients. Mix well and really whip it to incorporate everything until smooth.
-
2 2/3 C almond flour
-
1/2 C coconut flour
-
1 1/2 t baking soda
-
1/2 t Real salt or sea salt
-
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.
-
Spoon your cooled raspberry sauce atop your lemon batter.
![]()
-
Use a butter knife to swirl and combine the two.
![]()
-
Bake at 350 degrees for 40 minutes.
-
Allow to cool all the way, slice and serve.
![]()
