Gluten-Free Oat, Almond, and Lemon Bread, a very simple recipe made with oat flour and almond flour, sweetened with wildflower honey and flavored with lemon zest and juice.
This sweet bread (almost like a pound cake) is extremely soft even though the recipe does not include butter or oil; this is thanks to the Greek yogurt, which you can choose to use either plain or flavored (vanilla and lemon are perfect).
If you’re looking for a healthy and delicious breakfast or snack, this recipe is definitely for you.
To make it even better, you can make a glaze with powdered sugar and lemon juice.
I answered some questions about this preparation in the FAQ section at the end of the recipe. If you have any other doubts or curiosities, write a comment or use the contact form provided.
I also made these with almond flour:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 195.74 (Kcal)
- Carbohydrates 21.66 (g) of which sugars 13.67 (g)
- Proteins 6.52 (g)
- Fat 9.24 (g) of which saturated 1.22 (g)of which unsaturated 1.50 (g)
- Fibers 2.45 (g)
- Sodium 105.03 (mg)
Indicative values for a portion of 45 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Oat, Almond, and Lemon Bread
- 3/4 cup oat flour
- 3/4 cup almond flour
- 1/2 cup Greek yogurt (plain or vanilla)
- 2 eggs
- 1/2 cup honey
- 2 tbsp lemon juice
- 3/4 tsp baking soda
- 1 tbsp poppy seeds
- lemon zest (from two lemons)
- 1 tsp vanilla extract
Tools
Disclaimer: the “Tools” section contains affiliate links.
- Bowls
- Whisks
- Spatula
- Grater
- Loaf Pan
- Parchment Paper
Recipe for Oat, Almond, and Lemon Bread
Begin the preparation of the oat, almond, and lemon bread by placing the Greek yogurt, honey, and eggs in a bowl.
Continue with the zest of two untreated lemons, one teaspoon of vanilla extract, and two tablespoons of lemon juice.
Mix with a hand or electric whisk until you get a homogeneous mixture.
Add the oat flour, almond flour, and baking soda to the bowl with the liquid ingredients.
Mix and add the poppy seeds.
Mix again with a spatula until the poppy seeds are evenly distributed throughout the batter.
Transfer the batter into a loaf pan lined with parchment paper and level it with a spatula.
Bake the oat, almond, and lemon bread in a static oven at 350°F for 35 minutes, perform the toothpick test before removing it from the oven.
Let it cool completely before cutting.
You can find all lemon dessert recipes in the collection Lemon Desserts.
Oat, Almond, and Lemon Bread
Consult this section to clarify your doubts, if you do not find the answer to your question, comment or write to me using the form below.
FAQ (Frequently Asked Questions)
How long does it last?
Store this sweet bread for 4-5 days in an airtight container or 3 months in the freezer (already sliced).
Can I use sugar instead of honey?
Yes, but use 3/4 cup.
Can I bake it in an air fryer?
Yes, in a suitable pan at 320°F for about 30 minutes.
Also try the ZUCCHINI BREAD
[contact-form-7 id=”d8b7d03″ title=”Contact Me”]
