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
  • 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)
  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.






Chocolate Hazelnut Truffles (A Healthy Ferrero Rocher)

There is a great deal of pressure for people around Valentine’s Day and it drives me nuts!  Although this is the time of year that my husband and I had an accidental first date and fell in love, it was not because of some holiday that the card companies made up. So instead of naming these here balls something clever that rhymes with Valentines, how about we call them like we see them: Chocolate Hazelnut Truffles or A Healthy Ferrero Rocher.

Chocolate Hazelnut Truffle (Healthy Ferrero Rocher)

As I spent the day on Monday making these as thank you gifts to those who helped me out, I was DYING to eat them. Only one problem: chocolate and breast-feeding an infant does not always mix. I’ve had to cut it out to have a less gassy and less refluxing baby, allowing me to get more sleep. Yup, that’s right. I cut chocolate out. Very hard to do I may add, but worth it if it means I get more sleep!

Chocolate Hazelnut Truffle (Healthy Ferrero Rocher)

So I realized something the other day. Men, or boys, have a thing about their penis’ from the beginning of their lives people! My son was playing in his toy room and came out with a large pole. As he was holding it where his privates are, he looked up at me than looked back down at the placement of the pole, than back up at me and declared “Mom! My penis is GIGANTIC!”.

Ummm, hello? It took every once of me not to burst out laughing. An who taught him that?!?!? NO ONE!!! HE WAS JUST GOING ON INSTINCT!

But I held it together (ish) telling him that was not an appropriate thing to say and to put the pole down. Then I repeated it awkwardly several times “Put the pole down, put the pole down, put the pole down…” Oh Jeez, Fraud would have been proud of this moment. And God give me strength for the teenage years…

Chocolate Hazelnut Truffle (Healthy Ferrero Rocher)

And on that note! These Chocolate Hazelnut Truffles (or A Healthy Ferrero Rocher) are packed full of vitamin and mineral rich nuts and seeds, coconut oil to help your body absorb that goodness and chia seeds to boost your energy. These take effort to make but are worth the guiltless pleasure they bring to ones mouth and body. Enjoy them anytime of year, not just as a Valentine’s Day chocolate.

Chocolate Hazelnut Truffle (A Healthy Ferrero Rocher)
Serves: 36
  • 1 cup dates, soaked in water for 10mins
  • 1 cup raw almonds
  • ½ cup raw walnuts
  • ¼ cup raw pecans
  • 2 tbsp raw pumpkin seeds
  • ¼ cup cocoa powder
  • 1 tbsp chia seeds
  • ¼ tsp sea salt
  • 4-6 tbsp non-dairy milk or water
  • 36 raw hazelnuts (good-looking ones)
  • ¾ cup raw hazelnuts chopped + ¼ cup for topper
  • 6oz unsweetened chocolate, chopped
  • 2 tbsp coconut oil
  • 4 tbsp coconut sugar + 1 tbsp for topper
  1. In a food processor with the 'S' blade, combine almonds, walnuts, pecans & pumpkin seeds until a meal consistency. Place in a medium-sized bowl.
  2. Add cocoa powder, sea salt & chia seeds. Mix until combined.
  3. Next, place soaked dates into food processor and blend until a paste. Add the dates and the non dairy milk to the meal blend and mix well.
  4. Line a large cookie sheet with parchment paper.
  5. Take the whole hazelnuts and begin to cover each one with approximately a tablespoon of chocolate mix, rolling until about a 1" sized ball. Set aside on cookie sheet. Repeat with remaining whole hazelnuts until chocolate mixture is gone. About 36 balls.
  6. Now you are going to coat your balls and you will need to move quickly so lets set up the candy making station. Place ¾ of a cup of chopped hazelnuts in a bowl, next an empty bowl to put chocolate coating mixture into and the third bowl will have ¼ cup of chopped hazelnuts mixed with 1 tbsp of coconut sugar (topping).
  7. In a small saucepan on low heat, melt the unsweetened chocolate, coconut oil and 4 tbsp of coconut sugar. Keep an eye on the pot, stirring regularly. Once melted remove from heat and place half of the mixture in the bowl that is between the chopped nuts and the topping. Place hot-pot of chocolate on a trivet to protect your countertop in front of the chopped nuts.
  8. Your order should look like this: melted chocolate, chopped nuts, melted chocolate, topping.
  9. Moving quickly, using two forks, roll one ball at a time in the melted chocolate mixture, then roll in chopped hazelnuts, then in the second bowl of melted chocolate mixture and place on parchment paper lined cookie sheet. Sprinkle with topping while still wet. Repeat until all balls are done.
  10. Place in freezer until all balls cooled then transfer to an air tight container and store in fridge. Remove from fridge when ready to serve.

Chocolate Hazelnut Truffle (Healthy Ferrero Rocher)