RECIPES WE LOVE: Lemon, Honey & Almond Loaf

Try this deliciously bold and moist loaf by Gretchen Lowe, made with almonds, whole lemons and sweetened with Egmont Honey’s Raw Honey.

Serves: 8


  • 2 lemons
  • 1/2 cup Egmont Raw Honey, plus extra to serve
  • 3 eggs
  • 1 teaspoon vanilla extract
  • ⅓ cup coconut oil, melted
  • 1 tbsp baking powder
  • 1 ½ cups ground almonds

To serve:

  • 2 tbsp Egmont Raw Honey
  • 1 tbsp coconut oil
  • Juice of a lemon
  • 2 tbsp pistachio nuts, chopped


  • Place lemons in a medium pot filled with water. Bring to a boil then reduce heat and simmer for 1.5 hours. Drain and cool. (This can be done a couple of days before if you wish)
  • Preheat oven to 180C then grease and line a loaf tin.
  • Roughly chop cooked lemons, removing seeds then place in a food processor blending to a pulp. Add honey, eggs, vanilla and coconut oil. Process until well combined. Add baking powder and almond meal and pulse until just combined.
  • Pour into your prepared loaf tin and bake for 45 to 50 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and poke a few holes in the loaf. Melt together honey, coconut oil and lemon juice and drizzle over loaf while warm. Cool for 20 minutes then turn out onto a wire rack.
  • Slice extra lemons in you wish and sprinkle with pistachio nuts.