Classic (but not so classic) Lemon Loaf

I hope the title of this post hasn’t thrown you all for a loop! It’s classic, but not so classic. Like I said on Facebook, this week’s post would be a lemon loaf based off of a recipe I found in my Grandmother’s hand written cookbook. This cookbook has generations of women’s hand writing in it. Women who have cook for years for their families – caregiver being their primary job. As I go through the book, I think about how the roles of the women in this book changed throughout the generations. My Great Grandmother’s role in life and to her family would have been significantly different from my own mother’s role or even to the role I play to my family.

Classic (but not so classic) Lemon Loaf

I really like being a working mother, a working woman, it is something I take pride in. I truly enjoy being able to contribute to our family in that way. Plus, I might go crazy if I was full time caregiver – this week has been March break at my son’s school and I am slowly going crazy 1,2,3,4,5,6, switch crazy am I going slowly 6,5,4,3,2,1…(any Sharon, Lois and Bram fans out there?). For all the mom’s out there that stay at home with the kids full time – you are amazing! I wish I had the patience.

Classic (but not so classic) Lemon Loaf

Anyways, my point is that this lemon loaf originally was made for afternoon tea with the ladies or perhaps a bridge game where the women would have a break from the everyday hustle of the family to gossip about the neighbours. I’m totally making that up by the way…I have no idea what would be talked about but I have a feeling it was close to that. Does anyone in my generation play bridge? I never learned how to but I did learn how to play crib. You don’t hear about people gathering for bridge games anymore. You certainly don’t hear about Candy Crush gatherings either. Can you imagine “Hey girls, lets gather at my house Sunday afternoon with our smart phones to play Candy Crush and eat lemon loaf. xo Suzanne”. We would all stare at our phones for two hours, barely make conversation while eating sweet treats and sipping red wine – I mean tea…

Grandma's Lemon Loaf Recipe

Wow, am I ever chatty today. OK, let’s get to this “classic” lemon loaf recipe, shall we? As we can see from exhibit A (A = above) my Grandmother used to make this loaf often. This page is well used from the cookbook. *Heart* Although I think back and I’ve never tasted this recipe EVER so she obviously only made it pre-grandchildren.  Can’t remember a baked good made by my Grandma for us grandchildren. I asked my Mom though and she said she used to make this quite often for bridge games with the ladies.

So, what have I done differently? Changed the flour, changed the fat, changed the sugar, changed the garnish…pretty much making this not a so classic of a lemon loaf anymore – hence the title.  My version of this loaf is gluten-free, paleo, packed full of fiber, refined sugar-free but still bursting with lemon flavour.

Tip, tricks and notes about this recipe:

1. Be aware when making this loaf that coconut flour soaks up liquid like crazy, so I would suggested eating this with good cup of tea or a large glass of water. Coconut flour has an incredible amount of dietary fiber in it making it a great option for diabetics (2 tablespoons has 9 grams of carbs and 6 grams of fiber as an example). It is also high in iron.

2. Allow the loaf to cool completely before taking it out of the pan and eating it. This will allow it to crumble less. After cooled, store in fridge. But be warned, this is a crumbly cake.

3. Try to use organic lemon if possible as you will be using the rind in this recipe. If not, make sure you wash the outside of the lemon before using it. A simple vinegar and water solution will do just fine and make sure you rinse.

Classic (but not so classic) Lemon Loaf
 
Ingredients
  • 3 eggs at room temperature
  • 3 tbsp coconut oil, liquified (but not hot)
  • ¼ cup coconut sugar
  • ½ cup apple sauce
  • ½ cup non dairy milk (cow’s milk OK if that’s all you have)
  • Grated rind of 1 lemon
  • 1 tsp baking powder
  • ½ tsp sea salt
  • ¾ cup coconut flour
  • FOR TOPPING 1 tbsp melted honey mixed with 1 tbsp lemon juice sprinkled with 1 tbsp chopped pistachios (almonds could work also)
Instructions
  1. Heat oven to 350 degrees. Line a loaf pan with parchment paper.
  2. In medium bowl, whisk together eggs, coconut oil, coconut sugar, apple sauce and milk together.
  3. Add lemon rind, baking powder and salt. Whisk together until blended. Add coconut flour and mix with a spatula (will soak up all liquid fast). Once mixed, place into loaf pan and with wet hands mold the dough into the pan.
  4. Bake for 55mins to 1 hour. Remove from oven and top with honey, lemon & pistachio topping.
  5. Let cool on baking rack completely before cutting with sharp knife. Store covered in fridge for 3-5 days.

 

 

 

 

 

Kale & Roasted Sweet Potato Salad with Maple Vinegarette

So the votes are in on Facebook and apparently you all wanted a kale salad recipe this week instead of a lemon loaf recipe. I’m actually a little shocked, although the votes were close, to see you go for the salad. I know that for myself I am always trying to find new ways to get my daily dose of kale.  I’m guessing you feel the same?

Kale & Roasted Sweet Potato Salad with Maple Vinegarette This stuff is packed full of nutrition (especially for women); full of fiber, high in iron, anti-inflammatory (with 10% of your omega 3s for the day) and low in calories. Here are a few ways for you to add this dark leafy green to your repertoire:

1. Breakfast: lightly sauté kale in oil, sprinkle with salt and top with poached eggs. Easy. Or: this Kale Smoothie.

2. Snack: these Kale Chips.

3. Lunch or Dinner: Kale Salad with Dijon Lemon Dressing - one of the most popular recipes on this blog. If you haven’t made it yet, do so!

Kale & Roasted Sweet Potato Salad with Maple Vinegarette

This salad is one more way to add kale to your weekly meals. The vinegarette – super easy (thanks Kristan!) and works well on this salad, or paired with arugula or even as a marinade for meat. Make sure to drink plenty of water through the day in order to get the fiber working for you as fiber can’t break down without it. Kale is a hearty leaf and this will keep for about 2 – 3 days in the fridge with the dressing on it with little to no wilting. I really enjoyed this salad with a chicken breasts & a side of avocado! Mmmmm, yum, I’m salivating just thinking of it!

Now it’s your turn to share – what is your favourite way of getting kale (or any dark leafy green for that matter) into your daily routine?

Kale & Roasted Sweet Potato Salad with Maple Vinegarette
 
Ingredients
  • 1 large sweet potato, cleaned & cubed
  • 1 tbsp olive oil
  • ¼ tsp sea salt
  • sprinkle pepper
  • 1 bunch kale, washed, remove stem, torn into bite sized pieces
  • 2 tbsp high quality extra virgin olive oil
  • ¼ tsp sea salt or more to taste
  • 1 or 2 tbsp unsalted pumpkin seeds
  • 1 or 2 tbsp unsalted sunflower seeds
  • 2 tbsp balsamic vinegar
  • 1 tbsp maple syrup
  • juice from half a lemon
Instructions
  1. Preheat oven to 400 degrees. Line baking sheet with parchment paper.
  2. Cube cleaned sweet potatoes and lightly coat in olive oil, salt and pepper and place on baking sheet. Roast in oven until soft (about 25mins).
  3. While sweet potatoes are roasting, in a large salad bowl massage 2 tbsp high quality oil into kale until the kale softens up. Sprinkle with ¼ tsp sea salt (or more to taste) and massage again until salt is well blended. Set aside.
  4. Make dressing (easy!) in a small bowl by whisking together balsamic vinegar, maple syrup and lemon juice until combined.
  5. Once sweet potatoes are cooked, you can either let them cool completely or serve them warm on top of the kale. Both are delicious! Sprinkle pumpkin seeds, sunflower seeds and dressing on top of salad, toss and serve immediately. Left overs can be stored in fridge for 2-3 days.

Kale &