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Lemon Bread [GF/DF]

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


  1. Preheat oven to 400 degrees F.

  2. Use your food processor to chop the lemon rinds into small bits.

  3. 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.

  4. Mix together the dry ingredients in a small metal bowl.

  5. Add the dry mixture to the wet mixture, and whisk to incorporate.

  6. Pour the batter into a greased and floured 9 inch loaf pan.

  7. 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.

  8. Turn loaf out onto a wire cooling rack.

Makes 12 servings


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