On infrequent occasions, I throw something together off of a blip of inspiration and it just works. I present to you, a grain free lemon poppyseed loaf that came out swell on the first go. This is a recipe of course but, let's take a hot minute to talk about food allergies first.
Just about this time last year began the saga of my self-induced sensitivity to lemon. I was living in San Diego and eating a truly unreasonable number of lemons per week as the trees in the yard grew them abundantly. I had never lived somewhere with fruit trees, and this seemed like a true novelty. Live and learn, food sensitivities have everything to do with what you expose your immune system to. I did the ELISA food allergy blood test at the end of my summer, and suddenly the mucous and nauseous feeling I had been experiencing was explained.
So with a little avoidance time and some heavy gut reparation using Restore and gelatin for 4 months, I can enjoy lemons again in moderation. As neat as it was to make hummus with apple cider vinegar and avoid pesto like the plague, I've been really enjoying the reincorporation of lemon into my diet.
If you are experiencing gut-related health challenges, I highly encourage you to try using Restore for a period of time. This soil-derived liquid (acqueus humic substances and trace mineral amino acid complexes) creates a positive environment for the tight junction proteins in the gut to strengthen themselves and reseal your intestinal lining. The gut and immune system are inextricably connected, so when gut permeability is present from lifestyle/environmental/internal damage the immune system reacts to whatever substances you're ingesting that leak into the blood stream. Notably, pesticides and antibiotics wreak major havoc on our gut lining and immune system and Dr. Zach Bush has spent much of his career trying to find solutions. For me, not only did my food sensitivities go away after using restore but I also saw improved immunity, respiratory function, and digestion.
- 2 eggs
- 1 cup coconut milk
- 2 lemons, zested and juiced
- 1/4 cup raw honey
- 2 tablespoons ghee or coconut oil, melted
- 1 teaspoon vanilla extract
- 2 1/2 cups almond flour
- 3/4 cup arrowroot flour
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- pinch of celtic sea salt
- 2 tablespoons poppyseed
Preheat oven to 350°F.
Zest two lemons, then slice in half and remove their juice. In a large bowl, whisk together the eggs, coconut milk, raw honey, ghee, vanilla extract, and lemon juice.
Add flours, baking soda, cream of tartar, celtic sea salt, poppyseed, and lemon zest to the large bowl. Stir until a smooth batter comes together.
Prepare a standard loaf tin with parchment paper or grease and flour with ghee and gluten or grain free flour of choice.
Add batter to the prepared loaf tin, bake for 40 - 45 minutes. Allow loaf to cool before slicing.