Gluten-Free Lemon Loaf
Whenever I have long weekends at home, I can promise you: there will be baking. I had a 3-day weekend for Memorial Day and I got to spend lots of quality time in the kitchen and around the house with my husband and the furkids: one dog, one cat - for those of you that don't know me that well yet.
Before heading to the gym this morning, we hit up Starbucks for some coffee (for me) and green tea (for him). I saw one of the baristas restocking the pastry case with thick yellow slices of pound cake. You know the ones: it's the sickeningly-sweet Starbucks' Iced Lemon Pound Cake, and it's 470 calories per slice according to the little warning sign in the pastry case.
"I wonder if I could make a cleaned-up version of that pound cake..."
These are the things I think about on my way to the gym. Totally normal, right?
A few hours later, after an insanely fun (and tough) GGX Cycle class, I was online and in the kitchen looking for recipes to hack.
This is a skill I've learned over the last 5-6 years to keep me living a fat loss lifestyle without feeling deprived. EVER.
"Recipe hacking" means finding recipes for foods you love and modifying them to be more fat loss-friendly by reducing the carbs/sugar and increasing the protein and fiber. We use higher quality ingredients, prioritizing whole, natural, unprocessed foods whenever possible.
You can learn how to hack your favorite recipes by following this blog, "liking" our Facebook page and Instagram feed, and also by attending one of our Fat Loss Foodies' Fat Loss Cooking School workshops.
Could I have ordered a slice of the Starbucks' Iced Lemon Pound Cake made from white flour and white sugar and vegetable oil and who-knows-what-else with its 68 grams of carbs (mostly from sugar)? Sure. Choosing to eat a dessert that isn't Paleo or gluten-free or whatever doesn't make you a bad person. It's just food.
I opted to make my own version at home for a few reasons:
- I love baking. I mean, LOVE. I'm planning to come back as a pastry chef or baker in my next life. This is as close as I'll get for now.
- Eating wheat makes my skin go crazy. I hate feeling like I'm back in High School, having to dab concealer on my face, shoulders, chest, and back to go out in public and not feel embarrassed by the painful little red welts all over skin. That's why I removed wheat/gluten from my diet a few years ago and only bake with gluten-free flours made from coconut, almonds, tapioca, oats, or brown rice.
- It eliminates the sugar crash and burn I get from eating regular baked goods. When I bake cleaned-up desserts at home, I modify the recipes to reduce the carbs (especially from sugar) and increase the protein and fiber. I also try to use better ingredients: natural sweeteners like honey and Stevia, high-fiber flours like coconut flour, and healthy fats like coconut oil.
- It tastes better. No really! The more sugar you eat, the more you crave. When you eat less sugar, you want it less and your palate changes. Foods you once enjoyed and ate on the regular are now far too sweet. By baking cleaned-up treats at home, you control the sugar and can reduce it to fit your preferences. You can reduce sugar by 1/3-1/2 in almost all recipes without affecting the texture of the final product. It will just be less cloying!
- Lastly, our Gluten-Free Lemon Loaf has HALF the calories of the Starbucks' Iced Lemon Pound Cake. Check out how these two desserts stack up:
Starbucks' Iced Lemon Pound Cake:
470 calories, 20 g fat, 68 g carbs (1 g fiber, 42 g sugar), 6 g protein
Fat Loss Foodies' Gluten-Free Lemon LoaF:
185 calories, 11 g fat, 16.5 g carbs (4 g fiber, 10 g sugar), 6 g protein
I shared a few slices of this yummy treat with our neighbors to see if it was worthy of sharing with you here.
"YUM on the pound cake you sent over yesterday. It is DELISH! I had some with my coffee this morning! I actually like it better without all the sugar and calories."
So, yeah. Sorry Starbucks but the Fat Loss Foodies have you beat on this one! If you bake this recipe, post a pic on Instagram and tag us: #FatLossFoodies! We love seeing what you're baking in your kitchen!
*DISCLAIMER: This recipe may have fewer carbs and be healthier, but it still a dessert, and we believe desserts are best for special occasions! While we can make baked goods more fat loss-friendly, they are still no substitute for a diet consisting primarily of lean protein, vegetables, fruit, and some whole grains (in moderation, if you tolerate them well, etc.) But every fit girl needs some dessert in her life from time to time, right!? And yes, as you'll see below, I added icing to this recipe and it contains white sugar, but you can absolutely omit that if you choose.
1/4 c. coconut oil, melted
2 lemons, zested and juiced
scant 1 c. unsweetened almond milk
1/3 c. honey
1 tsp. lemon extract
2/3 c. coconut flour
1 tsp. baking soda
1/4 tsp. sea salt
FOR ICING (OPTIONAL)*:
4 Tbs. confectioner's sugar
1 Tbs. lemon juice
1. Preheat oven to 350 degrees. Lightly grease a loaf pan with butter or cooking spray.
2. Place the lemon juice into a glass measuring cup and add unsweetened almond milk until it equals 1 cup. It will start to curdle like buttermilk.
3. In a large bowl, combine eggs, coconut oil, lemon-milk mixture, honey, and lemon extract. Whisk to combine. In a separate bowl, combine the dry ingredients: coconut flour, baking soda, and salt. Add dry ingredients to wet ingredients and stir until combined.
4. Pour batter into prepared loaf pan and bake for 40-45 minutes, or until center is set. Let cool and remove from pan onto a cooling rack.
5. OPTIONAL - FOR ICING: In a small bowl, combine confectioners sugar with lemon juice and whisk vigorously. Spoon over cooled lemon loaf. Slice and serve.