Lemon Lavender Loaf

Serves: 1


  • 1½ cups gluten free all-purpose flour
  • ¾ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon sea salt
  • ¾ cup organic cane sugar
  • ½ cup Garden of Life Raw Virgin Coconut Oil melted (plus more for coating loaf pan)
  • 2 Tablespoons lemon zest
  • 3 Tablespoons lemon juice
  • 2 Tablespoons dried lavender buds
  • 2 eggs
  • 1 teaspoon vanilla extract
  • ¼ cup unsweetened almond milk
  • ¼ cup plain coconut yogurt


  • 1 Tablespoon lavender sugar mixture
  • ½ cup confectioner’s sugar
  • 1 Tablespoon unsweetened almond milk


  1. Grease loaf pan with coconut oil and set aside.
  2. Combine dry ingredients (the first 4 ingredients) and set aside.
  3. Place sugar, coconut oil, lemon zest and lavender buds in food processor and process for one minute.
  4. Remove 1 Tbsp. of that mixture and set aside for the glaze.
  5. Add in eggs to food processor one at a time until well mixed then add in vanilla and process again.
  6. Whisk together the coconut yogurt, lemon juice and ¼ cup of almond milk.
  7. Alternate this mixture (yogurt mixture) with the dry ingredients into the sugar mixture until everything is well combined.
  8. Pour batter into loaf pan and bake for 50 minutes at 350 degrees.
  9. Once bread is done, remove and let cool.
  10. To make the glaze, whisk together the glaze ingredients then pour on top of bread.
  11. Bread lasts one week in refrigerator.

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