Maybe it’s the rainy, damp Pacific Northwest weather that has me craving the fresh tart flavor of lemons, a kitchen warmed by the oven and smelling like a bakery…
Almond Flour Tea Bread with Lemon, Thyme and Pine Nuts
Makes one loaf
1/2 cup (1 stick) butter, softened
1/8 cup olive oil
3/4 cup sugar
1 tablespoon finely grated lemon zest, plus 2 tablespoons fresh lemon juice
3 large eggs
1 tablespoon chopped fresh thyme leaves or 1/2 teaspoon dried thyme
1/3 cup Bob’s Red Mill GF All Purpose Baking Flour
1 cup Honeyville Blanched Almond Meal Flour
1 tsp baking powder
1/2 tsp salt
1/3 cup pine nuts, toasted
Preheat oven to 325 degrees. Butter a 9 x 5 inch loaf pan, then line bottom with parchment paper and set aside.
In a mixing bowl, beat together butter, olive oil and sugar until fluffy, about 3 minutes. Add lemon zest and mix another minute. Add eggs, one at a time, mixing well after each is added. Mix in lemon juice and thyme. Add flours, baking powder, salt and mix until just combined. Stir in pine nuts.
Pour batter into prepared loaf pan. Bake for 45 to 55 minutes. Let cool on wire rack for 10 minutes, then remove from pan and continue cooling.