Strawberry lemon oat bread
A gluten-free breakfast or snack option with a lovely lemon brightness. Serve hot with butter or ghee, or cold with a smear of your favorite nut butter.
- Prep Time: 10
- Cook Time: 30
- Total Time: 40
Ingredients
Scale
- 1 cup almond meal
- 1 cup oats (gluten-free: use gluten-free oats. For grain-free, use more almond meal)
- 1/2 teaspoon cinnamon
- 1 teaspoon baking powder
- pinch of sea salt
- 2 eggs
- 1 tablespoon coconut oil
- 2 tablespoons honey
- 1 tablespoon coconut sugar (or brown sugar)
- 1 teaspoon fresh lemon zest
- Juice of 1/2 lemon
- 1 teaspoon vanilla
- 1/2 mashed banana
- 1 cup sliced strawberries
Instructions
- Preheat the oven to 350 and spray a standard loaf pan with nonstick spray, or grease with coconut oil.
- In a large bowl, combine the oats, almond meal, baking powder, sea salt and cinnamon. Whisk with a fork to combine.
- In a separate bowl, combine the remaining ingredients (except for the strawberries).
- Add the wet ingredients to the dry ingredients and stir to combine. Stir in the strawberries.
- Bake for 30 minutes until the top is set and lightly golden.
- Serve hot, or allow to cool and store covered in the fridge.
Notes
- This would also be AMAZING crumbled onto vanilla ice cream.
Nutrition
- Serving Size: 8
Find it online: https://fitnessista.com/strawberry-lemon-oat-bread/