This almond and lemon quick bread can be served for breakfast, tea, as a side with dinner or a light dessert. You can easily convert this to a Gluten-Free quick bread by substituting the 3 tablespoons of white/wheat flour with a Gluten-Free flour of your choice.
3 tbsp all-purpose flour
1 tsp Clabber Girl Baking Powder (gluten-free)
3/4 cup plain yogurt
3/4 tsp citrus sea salt or Kosher salt
3/4 cup raw sugar
1/2 cup toasted slivered almonds
Zest of one lemon
3 large eggs (room temperature)
1 cup ground yellow cornmeal
1/4 cup almond flour
Preheat oven to 325 F. Prepare a 5 X 9-inch loaf pan with oil or non-stick baking spray. In a medium mixing bowl, combine the cornmeal, flours, baking powder, and salt. Set medium bowl aside. In a large bowl, add yogurt and sugar then blend with electric mixer until ingredients are combined well. Add the lemon zest and eggs (one at a time) until incorporated well. Add the dry mixture from medium bowl to the large bowl with liquid ingredients and combine all ingredients together. Once all ingredients are mixed, fold in the almonds. Pour batter into prepared 5 X 9-inch pan and bake in preheated oven for about 50-55 minutes or until lightly golden brown. Ensure bread is done by inserting toothpick into loaf and visually ensuring toothpick is clean when removed Allow loaf to cool completely on wire rack.
3 tbsp all-purpose flour
1 tsp Clabber Girl Baking Powder (gluten-free)
3/4 cup plain yogurt
3/4 tsp citrus sea salt or Kosher salt
3/4 cup raw sugar
1/2 cup toasted slivered almonds
Zest of one lemon
3 large eggs (room temperature)
1 cup ground yellow cornmeal
1/4 cup almond flour
Preheat oven to 325 F. Prepare a 5 X 9-inch loaf pan with oil or non-stick baking spray. In a medium mixing bowl, combine the cornmeal, flours, baking powder, and salt. Set medium bowl aside. In a large bowl, add yogurt and sugar then blend with electric mixer until ingredients are combined well. Add the lemon zest and eggs (one at a time) until incorporated well. Add the dry mixture from medium bowl to the large bowl with liquid ingredients and combine all ingredients together. Once all ingredients are mixed, fold in the almonds. Pour batter into prepared 5 X 9-inch pan and bake in preheated oven for about 50-55 minutes or until lightly golden brown. Ensure bread is done by inserting toothpick into loaf and visually ensuring toothpick is clean when removed Allow loaf to cool completely on wire rack.