Updated: May 11, 2020
I run a no-waste kitchen, so every edible part of organic veggies and fruits makes its way into a yummy dish. The lemon rinds left over after the juice is extracted are easily frozen for later use. These contain large doses of vitamin C and bioflavonoids...hello antioxidants!...and lots of fiber.
8 organic lemon halves, juice and seeds previously removed
1 cup canned organic coconut milk [full fat]
2/3 cup organic maple syrup
1 tsp vanilla
1 cup organic hazelnut flour [almond flour also works well here]
1 cup organic chickpea [or organic lentil] flour
1 tsp baking soda
1 tsp aluminum-free baking powder
1 tsp sea salt
Preheat oven to 400 degrees F.
Use your food processor to chop the lemon rinds into small bits.
Combine the wet ingredients, including the lemon bits, in a large metal mixing bowl. If your coconut milk has separated in the can, warm it to melt the cream before adding to the bowl.
Mix together the dry ingredients in a small metal bowl.
Add the dry mixture to the wet mixture, and whisk to incorporate.
Pour the batter into a greased and floured 9 inch loaf pan.
Bake at 400 degrees F for about 45 minutes, or until the exterior is crispy and a toothpick inserted into the center of the loaf comes out clean.
Turn loaf out onto a wire cooling rack.
Makes 12 servings