Lemon Bread (Wheat/Gluten Free)

2 cups almond meal
1/2 cup ground golden flaxseed
2 tablespoons coconut flour
2 teaspoons baking soda
1 teaspoon guar gum
Sweetener equivalent to 1 cup sugar
2 eggs, separated
1/4 teaspoon cream of tartar
1/2 cup coconut milk
1 teaspoon vanilla extract
1/2 cup lemon yogurt
1/2 lemon
zest of one lemon

Preheat oven to 350° F. Grease bread pan.
In large bowl, combine almond meal, flax seed, coconut flour, cinnamon, nutmeg, baking soda, guar gum, sweetener and mix together.
In medium mixing bowl, whip egg whites with cream of tartar until stiff. Blend in egg yolks, coconut milk, vanilla, and yogurt. Alternatively, combine coconut milk, vanilla, and banana in food processor or food chopper and pulse until blended and smooth, then add to egg white and egg yolks and whip until blended. Squeeze the juice of half a lemon and the zest into the egg mixture and blend together.
Pour the egg mixture into the almond meal mixture and mix together thoroughly.
Pour dough into bread pan and bake for 45 minutes or until toothpick withdraws dry.


Serving Size: 10 Slices