This lemon loaf is the perfect mix of sweet and tangy with the zingy citrus. It’s easy to make, but tastes decadent. This gluten free bread is packed with lemon flavor and kept moist with dairy free yogurt. A sweet citrus glaze tops off this loaf, bringing all the flavors together. It’s the perfect winter or spring treat!
gluten free lemon loaf
Ingredient Notes
To keep this lemon loaf gluten free, a mix of 1:1 gluten free flour and tigernut flour is used. I like using tigernut flour as it adds some sweetness, allowing for less added sugar to be used. The tigernut flour can also be subbed for almond flour if that is more readily available for you and you can tolerate nuts.
Any type of yogurt can be used in this lemon bread, but to keep it dairy free, use a vegan yogurt. Oatly and Forager brand are two of my favorites, but Greek yogurt should also work and will add a protein boost.
Yogurt Lemon Loaf with Citrus Glaze (Gluten-Free, Dairy-Free)
This sweet and zingy gluten free lemon loaf is a delicious sweet treat that can be made completely dairy free. If you love lemon flavored dishes, this bread is for you! A rich and moist lemon bread is topped off with a sweet glaze to bring it all together.
Beat all the wet ingredient, including zest, together in a large bowl on medium speed.
Add the wet to the dry and mix on low to just combine.
Pour batter into a parchment lined loaf pan and bake for ~40 min, until a toothpick comes out clean (the loaf may look pale or feel soft when touched, but if the toothpick comes out clean, take it out! don’t over bake!).
While loaf is cooling, whisk all your glaze ingredients together in a small bowl. Once loaf is completely cool, pour glaze overtop and let set before serving.
Shhh, don’t tell anyone, but there’s a secret ingredient in these brownies to make them protein and fiber filled! I’m sure you’ve seen black bean brownies before, but I add a lil extra protein boost to mine. I promise you can’t taste the beans! These brownies were taste tested and approved by someone who hates hidden healthy ingredients
Black Bean Protein Brownies
-1 15 oz can of black beans
-1 egg
-1/4 oil (melted coconut or olive works)
-1/3 cup maple syrup
-1/2 cup milk of choice
-1 tsp vanilla
-1 cup of flour (regular, gluten free blend, oat, or almond should work. I used half gluten free, half tiger nut)
-2 scoops (1 serving) of Nuzest protein (vanilla or chocolate)*
-1/4 cup cocoa powder
-1/2 tsp baking powder
-1/4 tsp salt
-3/4 cup chocolate chips, divided (I use Enjoy Life)
*I have not tested this recipe with any other brands of protein. Any pea protein should work, but I think any protein would be fine! Use 1 serving or about 1/4 cup
Preheat oven to 350F.
You need a food processor for this recipe. If you only have a blender, you’ll need to blend the beans and then scoop them out and use a hand mixer for the rest of the process. Trust me on this.
Blend the black beans in a food processor until smooth. Add the remaining wet ingredients to the food processor and blend until smooth. (if using a blender, blend and then scoop into a bowl and use a hand mixer with the remaining wet ingredients).
Add the dry ingredients, except for chocolate chips, and blend until just combined.
Melt 1/2 cup of chocolate chips until smooth, then add the chocolate to the food processor and blend again.
The batter will be thick! Pour it into a 9×9 baking dish and sprinkle with remaining chocolate chips.
Bake for 30-35 min, until a toothpick comes out clean.
Enjoy for dessert, as a snack, a cheeky breakfast, or pre/post-workout hit!
I’m kind of obsessed with these lately. They are a fun lil treat for anytime and perfect for the upcoming holiday ;). These babies are completely gluten and grain free, packed with nutrients and sneaky protein, and totally vegan. You’ll love this healthy snack/dessert alternative.
-1 1/2 cups of mini chocolate chips of choice (I love dark chocolate from Enjoy Life)
Rinse your chickpeas then shake them around a bit to try and peel off some of the skins (it’s okay if you not all get removed).
Add chickpeas, vanilla, salt, protein, flour, oil/butter, and 2 tbs. of maple syrup to a blender and blend until smooth. The dough should be soft enough to form into balls, but not too runny. You may need to add more maple syrup depending on taste preferences and protein powder thickness.
Fold in 1/3-1/2 cup of mini chocolate chips.
Take tablespoon amounts of dough and roll into balls. Place on a freezer safe dish and pop in the freezer for at least 30 minutes.
When ready, melt the rest of your chocolate then dip your cookie dough balls in the chocolate or drizzle it on top. Return to the freezer until chocolate has hardened. Store in the fridge or freezer.
These bars are basically healthy carrot cake plus apple because why not? They are low sugar so they are a perfect snack or dessert that won’t spike your blood sugar before bed. You have the option to add some extra sweetness if desired too.
I like to make the icing with some yogurt and protein powder for that lil protein boost. I’m a huge dessert person, but I always pair it with some fiber (fruit!) and if I can sneak in some protein too, then it’s even better. These bars are easy to make super warming for the winter months.
Carrot Apple Spice Bars
Ingredients:
-110 grams tigernut flour (1 cup) (almond would probably work too)
This winter has been BRUTAL! As I write this, it is currently 3 degrees F outside. Disgusting. So hearty, warming soups are the way to go. I’m not usually a huge soup person, but if it’s got enough ingredients and something to chew, I’m in.
I love a good chicken and dumpling soup because, hello, carbs are not only life, but they keep ya warm! This soup is made easily in the instant pot, totally gluten free, and I provide a paleo option. You could easily make this soup on the stove by just simmering it for about 30 minutes. Shred the chicken, add it back in along with the dumplings and simmer another 10 minutes.
Gluten-Free Chicken and Dumpling Soup
Serves 4
Soup:
-1 fennel or onion, diced
-6 carrots, chopped
-4 stalks of celery or sub other veg, chopped (I used leftover bok choy)
-1 cup of peas
-1 lbs of chicken breast
-2 tbs. olive oil
-2 tsp. thyme
-1 tsp. sage
-2 tsp. salt
-2 cups broth
-2 cups milk of choice (tastes best with full fat coconut milk)
Dumplings:
-1 cup of 1:1 gluten free flour*
-1/2 cup tigernut or almond flour*
-1 tsp. baking powder
-1/2 tsp. salt
-2 tbs. coconut oil or butter
-1/2 cup of milk (full fat coconut is best, but you can get away with your fav)
*For a fully paleo version, use 1/2 cup cassava, 1/2 cup starch, and 1/2 cup coconut flour.
Add your oil to the instant pot and set to the sauté function for 10 minutes. Add your carrots, fennel, and celery or other veg and saute until softened slightly.
Add peas, chicken, herbs, and liquid and mix to combine. Seal the instant pot and pressure cook for 15 min. When it’s done, quick release.
While soup is cooking, make your dumplings. Whisk the dry ingredients together in a bowl. Cut in your coconut oil or butter then add your milk and mix together. Dough will be sticky. Divide into little dough balls.
When soup is done, take out the chicken and shred it then add it back into soup with the dumplings (try not to let them touch). Press the dumplings down into the soup a bit so they get covered with some broth. Re-seal instant pot. Cook for another 5 minutes then quick release.
These easy and delicious thumbprint cookies are the perfect Valentine’s day treat. They are completely paleo, dairy free, and nut free, so whoever your Valentine is can enjoy this sweet treat.
gluten free thumbprint cookies
You can make these cookies anytime of year, but by imprinting a heart shape, they make the cutest and easiest Valentine’s day cookies! The sweet jam in these gluten free cookies compliments the shortbread cookie perfectly. Feel free to use your favorite jam or Nutella for a chocolate kick, but using a red jam will give the heart shape a better effect.
These delicious and easy gluten free thumbprint cookies are the perfect Valentine’s Day treat with their heart shape! They are also completely paleo, dairy free, and nut free so your favorite Valentine can enjoy them. Sweet jam compliments the shortbread cookie perfectly, so I know you’ll love this fun holiday treat.
1/4cupraspberry or strawberry jamor your favorite jam or Nutella
Instructions
Preheat the oven to 350 F.
Whisk the dry ingredients together in a small bowl.
Blend the all wet ingredients, except for the jam, together in a larger bowl.
Add your dry ingredients to the wet and mix well to combine.
Scoop tablespoonful amounts of dough onto a parchment lined baking sheet. Use your thumb or first finger to gently press a heart shaped indent into the dough (See my video on Instagram for a tutorial).
Fill each cookie crater with jam or Nutella.
Bake for 12-14 minutes until just beginning to golden.
Let cool for 10 minutes on cookie sheet before moving to wire rack to finish cooling.
Hi! I'm Victoria. I was diagnosed with Lyme in 2012 and have been on a healing journey ever since. I love helping others on their road to healing through allergy friendly recipes, exercise, and overall well-being.
