Ingredients
2 ripe avocados
Zest and juice of 2 lemons
2 cups almond flour
1 1/2 tsp baking powder
1/2 tsp salt
2 eggs (or flax eggs for a vegan option)
1/2 cup honey (or maple syrup for a vegan option)
1/2 cup plain yogurt (or dairy-free yogurt for a vegan option)
1 tsp vanilla extract
1/2 cup almond milk (or any plant-based milk)
2 tbsp poppy seeds (optional)
2 tbsp olive oil
Directions
Preheat the oven to 350°F (180°C) and grease a loaf pan with olive oil.
In a mixing bowl, mash the ripe avocados until smooth.
Add lemon zest, lemon juice, yogurt, eggs, honey, and vanilla extract to the avocados and mix well.
In a separate bowl, combine almond flour, baking powder, salt, and poppy seeds.
Gradually fold the dry ingredients into the wet mixture until fully incorporated.
Pour the batter into the prepared loaf pan and smooth the top.
Bake the avocado lemon loaf for 45-50 minutes or until a toothpick inserted into the center comes out clean.
Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice the avocado lemon loaf and serve with yogurt or a drizzle of honey. Enjoy!
Nutrition Facts
Calories:
290
Fat:
18
Carbohydrates:
28
Protein:
7
Sodium:
220
Fiber:
5
Sugar:
20
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