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Lemon-Cranberry Bread

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Lemon-Cranberry Bread

Enjoy this delish Lemon-Cranberry Bread as a snack on Phase 3 of the Fast Metabolism Diet! 

Cleanse, Days 8-10; Maintenance | Serves 8 as breakfast
Prep time: 20 minutes | Total time: 60 minutes

INGREDIENTS

3/4 cup almond flour
1/4 cup coconut flour
1 tablespoon lemon zest
1/2 teaspoon baking soda
1/4 teaspoon salt
3 large eggs
1/3 cup xylitol
2 tablespoons olive oil
2 teaspoons vanilla extract
1/4 cup almond milk
1 cup (75 g) fresh cranberries (fresh or frozen), lightly pulsed in a food processor or chopped by hand

For the Glaze:

1/2 cup Powdered Sugar – XYLITOL - blender
1 tablespoon fresh Lemon Juice

DIRECTIONS

  1. Preheat your oven to 350°F (180°C, or gas mark 4).

  2. Line an 8 x 5-inch (20.3 x 12.7-cm) loaf pan with parchment paper, and grease any exposed sides.

  3. Add the almond flour, coconut flour, lemon zest, salt, and baking soda together and blend well.

  4. Add the eggs, xylitol, olive oil, vanilla, and almond milk to the dry batter and mix until well blended.

  5. Add the cranberries and gently blend until they’re distributed evenly throughout the batter.

  6. Let the batter sit for 5 minutes or so to give the coconut flour time to absorb the liquids.

  7. Scoop the batter into the baking pan and bake for 40 minutes or until the top begins to brown and a toothpick inserted in the center of the bread comes out clean.

  8. Cool fully and glaze. Store covered for a few days at room temperature or in the refrigerator for a few weeks, or seal and freeze for a few months.

 

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