Description
Light and fluffy gluten free strawberry lemon loaf with a strawberry glaze!
Ingredients
Scale
For the loaf:
- 2 large eggs
- 2/3 cup pure maple syrup
- 1/2 cup milk of choice
- 1/3 cup butter (sub vegan butter or coconut oil for dairy free), melted
- 2 tbsp lemon juice
- Zest of 1 large lemon
- 1 tsp vanilla extract
- 2 cups gluten free all purpose flour
- 1 tsp xanthan gum (skip if your flour blend contains it)
- 1 tsp baking powder
- 1/2 tsp sea salt
- 1/2 cup fresh strawberries, diced
For the glaze
- 1/3 cup strawberries
- 1/2 cup monk fruit powdered sugar*
Instructions
- Preheat oven to 350°F and grease a standard loaf tin.
- In a large bowl, whisk together all of the wet ingredients until smooth.
- In a separate bowl, stir together the flour, xanthan gum, baking powder, and sea salt. Whisk in the dry ingredients until a mostly smooth batter forms, then fold in the diced strawberries.
- Pour the batter into the greased loaf tin. Bake for 45-50 minutes, or until a toothpick comes out clean (a few moist crumbs are ok!).
- While loaf is baking, make the glaze. Mash the strawberries in a bowl, then stir in the powdered sugar. Set aside.
- Allow loaf to completely cool. Transfer to a large plate, then pour the glaze over the top. Slice and serve.
Notes
*Note, if you sub regular powdered sugar you may need to adjust the amount. Start with 1/2 cup and add more if needed.