Lemon “Loaf” + Icing

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This is a fun dessert that is unlike any other dessert I’ve come across. Although intended for baking in a loaf pan (a cake pan would work too), this “loaf” is candy-like and indulgent. But, even though it’s indulgent, this is a guilt-free dessert that’s vegan, sugar-free, gluten-free, and dairy-free! Almond flour may be substituted for the oat flour for a paleo option.

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    For the "Loaf:"
  • 2 Cups Oat Flour
  • 1 1/2 Tsp Baking Soda
  • 1 Tsp Stevia Powder
  • 1/2 Tsp Himalayan Pink Sea Salt
  • 1/3 Cup Coconut Oil
  • 3/4 Cup Almond Milk (or other non-dairy milk)
  • 30 Drops Liquid Stevia
  • 1/2 Tsp Vinegar*
  • 3 Lemons
  • Sprinkling of Chia Seeds (optional)
    For the Icing:
  • 1 TBSP Coconut Butter
  • 1/3 Cup Coconut Oil
  • 1/4 Cup Almond milk (or other non-dairy milk)
  • 20 Drops Liquid Stevia
  • 1/8 Tsp Himalayan Pink Sea Salt
  • 1/4 Tsp Agar Agar
  • 1 Small Lemon (a larger lemon may be used for a more "lemony" taste, if desired)
  • 2 Tsp Chia Seeds
  • 3 TBSP Oat Flour


    For the "Loaf:"
  1. Mix all the dry ingredients together in a medium-sized bowl.
  2. Make a divet in the middle of the dry ingredient mix and pour all wet ingredients into this (except the coconut oil) and mix. Then mix the wet into the dry. Add the coconut oil last after incorporating all the other ingredients.
  3. Pour the final mix into a loaf pan or a cake pan (your choice). If desired, sprinkle chia seeds over the top of the batter and then bake at 350 degrees Fahrenheit (170 degrees Celsius) for 45 minutes.
    For the Icing:
  1. Place all ingredients in a sauce pan and mix on medium heat until all the ingredients are thoroughly incorporated. The mix will have to reach a low boil for the agar agar to start thickening the icing. The consistency of the icing will be thin but will have a slight amount of resistance when stirring.
    Putting the two together:
  1. After taking the "loaf" out of the oven, immediately poke holes in the top using a knife, fork, or even a spoon.
  2. Pour the icing over the top of the "loaf" and spread as evenly as possible. Some of the icing will go into the holes.
  3. Put the "loaf" in the fridge to set. When taken out, the coconut oil in the icing will have become solid giving the "loaf" a more candy-like texture.
  4. This is best served at a temperature slightly cooler than room temperature, but it can also be served straight out of the fridge or at room temperature.
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