A vegan, gluten-free and, oil-free Lemon and Mint Breakfast Loaf with a good touch of vanilla! All of these flavors combined have such a delicious flavor and aroma and makes for a high protein, hearty and filling breakfast!
This is not your typical doughy white loaf. It is pronounced in texture and simply amazing in flavor. It is SO filling, that one slice makes your tummy happy. I made it gluten-free as well. I’m in love with gluten-free baking and it doesn’t bloat me up either.
I don’t use commercially bought gluten-free blends because they have so many different flours in them, as well as gums, which I try to avoid. This loaf is a shorter, denser loaf with a perfectly flat top. It turned out wonderfully moist and full of awesome texture, due to the almonds.
I use almond flour and applesauce instead of oil or butter and that takes care of the “fat” needed to give them their taste, as well as moisture. Typically, I’m not a fan of applesauce in baked goods when used with regular flours, but since the almonds contain the majority of the fat and moisture, the applesauce works brilliantly in this. It is a thick, filling, moist loaf….similar to banana bread.
Garnished with lemon zest over the gorgeous golden exterior makes it lovely to serve to guests as well.
Look at that amazing texture…..hard to believe that there is no traditional flour in this!
It’s a perfectly hearty breakfast because it’s incredibly thick, dense and filling…yet the lemon and mint make it feel refreshing and light.
Let me know what you think of this Vanilla, Lemon & Mint Breakfast Loaf (Vegan, Gluten-Free). Drop me feedback below after you make it!
*This post contains affiliate links. See my full disclosure policy here.
If you make this recipe, be sure to leave feedback below and share your pic on Instagram or Facebook and tag me @thevegan8 #thevegan8!
Vanilla, Lemon & Mint Breakfast Loaf
Ingredients
- 1 1/2 cups (160g) superfine blanched almond flour or almond meal
- 3/4 cup (96g) superfine oat flour
- 1/4 cup (32g) tapioca starch
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 1/2 cup packed mint leaves, finely chopped
- 3/4 cup pure maple syrup
- 2 tablespoons (30g) fresh lemon juice + zest of 1 lemon
- 2 teaspoons (10g) vanilla extract
- 1/4 cup (60g) unsweetened applesauce
- I use this scale.
Instructions
- I have also just made these into muffins and they are delicious! This will only make about 9 muffins, just fill your muffin liners basically to the top of the edge of the liners and bake for 28-30 minutes, until a toothpick comes out with dry crumbs on it and slowly springs back when touched in the center.
- Preheat an oven to 350°F (177°C) and lightly grease a 9 x 5 glass loaf dish, or line a metal loaf pan with parchment paper, otherwise it will cook the outside too quickly.
- In a large bowl, combine the almond flour, oat flour, tapioca, cinnamon, baking powder and salt and whisk very well. Stir in the chopped mint. Add the syrup, lemon juice, vanilla and applesauce and stir until combined well.
- Pour the batter into the greased/floured glass dish. Zest 1 lemon and sprinkle over the top. Bake for 35-40 minutes, or until very golden brown and a toothpick comes out with a few dry crumbs (not wet batter) on it and slowly springs back when touched in the center. It will have a crispy exterior but will soften up overnight. It is not a tall loaf, but a short, denser type of hearty loaf, so it doesn't rise extremely high.
- Let cool at least an hour before removing from the dish and cool completely before slicing, or it could fall apart. Garnish with additional lemon zest. Keep stored in the fridge and it becomes amazingly moist the next day!
What a light and flavorful muffin (I made it as a muffin). It was bursting in fresh flavor. I’m new to your blog and this was the first recipe I tried. I’ve never been successful with baking in general, leave alone GF baking. My family loved it so much and wanted me to make more. It was all gone within minutes. Even my picky husband went back for seconds.
That is so amazing to hear, thank you so much for sharing Jan!
Amazing breakfast loaf! I made this on a Sunday evening, let it complete cool (per the recipe instructions), and put it in the fridge. It made a delicious breakfast all work-week. I used a very large lemon to get extra zest (LOVE the lemon flavor). I also used fresh mint which provided another delicious flavor. This was a wonderful breakfast treat, with health ingredients. I have now made it twice – it turned out delicious both times!!
Thank you so much Megan for taking the time to leave a review! i’m so happy you loved it!
I just made this for a friend, and it is AMAZING. Just the right amount of sweetness! But I will argue against your comment that one slice of filling enough. This won’t last the day! Thank you!
Sorry I missed this Jenny! Haha, too funny! I’m so glad you loved it!!
Love this recipe, can’t wait to try it! Do you think it would be as good if I subbed whole wheat flour, or replaced the almond flour with more oat flour or spelt flour? My best friend is allergic to nuts and I love sharing recipes and treats with her! Please let me know 🙂
Hi Heather! Unfortunately, since I don’t use oil in my recipes, omitting the almond flour isn’t really an option without ruining the recipe. The almond flour in this case is what gives most of the moisture to the loaf. My suggestion, which is the best option that I tell readers to do, is to sub out the almond flour for sunflower “flour”, which is grinding up raw, unsalted sunflower kernels in a food processor into a flour. Grind it as fine as possible before it starts getting damp and turning into a seed “butter”. That should work fairly well for this loaf, just keep in mind, there will be a more pronounced sunflower taste, as almonds are fairly neutral tasting. Just make sure to pack in the flour into the cups, so you get enough, as they will not produce quite as fluffy results as almonds. Let me know if you try it!
Also, I have several nut-free treats. Check out this pumpkin one, it is nut-free and so delicious! https://thevegan8.com/2014/11/22/caramel-crusted-pumpkin-loaf/ and also these I just recently posted, they are made with sun butter. https://thevegan8.com/2016/01/25/nut-free-cinnamon-molasses-granola-bars/
Brandi, I made this tonight and it was amazing! I’ve never had fresh mint in a baked good before and it was so yummy. Thanks for a great recipe!
Thank you so much Wendy! I’m so happy to hear you loved it! They are delicious as muffins as well. Thank you so much for the feedback!
Hi Tamela! If you have a Vitamix (or a high-powered blender) then you should be able to grind them into a flour, but if you have a regular food processor, then you will not be able to grind them fine enough. If you don’t have a high-powered blender, then I would just use storebought almond meal and that should work. Let me know how it turns out!
Looks delicious!! This is the perfect pastry for the mornings – not overloaded with sugar like all the other pastries that are out there for breakfast! Your recipes and photos need to be in a cookbook, like now. 😉
You’re so sweet and made my day, thank you!! 🙂
This sounds amazing! I’m doing the whole 30 at the moment, will have to bookmark this for another time! I would love a slice of this for breakfast!
Thank you so much Jayne! 🙂
What a fantastic recipe! Great job!
Thank you Tonette! We really enjoyed it. I’ve made 3 loaves already 🙂
Looks and imaginatively tastes delicious! Wow, so creative Brandi!!!
All the best.
Shane
Thank you so much Shane!!
I am in love with not only the presentation of this, but the descriptions!! It sounds amazing! I’ve only dabbled with a little bit of GF baking, but this loaf looks like it turned out amazingly! These flavors are perfect for spring!
Thank you so much Brittany! I really am enjoying gluten free baking…it is making me such a well rounded baker. I’m quite comfortable with baking many types of recipes now….such a joy. The flavors are amazing together 🙂
I absolutely love this Gf & vegan cake! I also am a big fan of Gf oats! But I never used them in a cake before: that’s a great & tasty idea, I tell you! xxx
The presentation is awesome! xxx
Thank you so much Sophie! I love baking with oats!
Thank you. I love all of these flavors and my hubby really loves lemon and vanilla so that’s how I came up with the idea…we both fell in love with it!
What a funky flavour combination, Brandi. I would’ve never thought of combining mint with lemon but as I just typed that out, I realized that some of my favourite alcoholic drinks include that combo 😉 So it’s definitely a winner! Your photos are so gorgeous. I want to reach into my computer screen for a giant slice of cake.
Thank you so much! You are so funny Nancy! Sounds unusual, but they really work…the mint is very subtle amd you taste it just enough, but nowhere near too strong. I’m making my 3rd loaf tomorrow, haha…like I said, I’m in love with it.
What an incredible flavor combination! I love minted lemonade, so brilliant that you turned this into such a beautiful loaf! xx
Thanks so much Somer!! The flavors work harmoniously 🙂
Your pictures are so good! I’m envious of them…and the bread!
Thank you so much Lisa, you’re so sweet! I really enjoy taking the photos!
i am totally loving this recipe! i’ve been baking with a combination of almond flour and oat flour and absolutely loving the results! what a beautiful little cake 🙂
Thank you so much and thank you for visiting my blog! I love the combo too…no need for weird flours 🙂
agreed!
oh my…Brandi. This is such a great creation! This loaf would have cost a lot if it can ever be found in any bakery which is not going to taste as good. I can already taste it just by going through the ingredients. And I love your presentation. It looks simple but with lots of secrets within blended to perfection. You have a way with almonds and I love the mint and applesauce. Beautiful work my friend!
Thank you so much Danny! Your compliments always make me smile! It means alot coming from a talented baker as yourself 🙂 I really enjoy this loaf so much, the flavors all play off each other so well, without one overpowering the other.
Thank you Holly! I don’t have a fancy processor at all and it processes the almonds in less than 2 minutes. You aren’t going for an ultra fine flour…just as fine as you can get it. I hope you enjoy it if you make it…let me know 🙂
I may just try it then! It sounds amazing!
I agree…they provide more flavor, moisture and definitely texture!
This look gorgeous Brandi. Love the idea of keeping a few slices in the freezer to whip out for a quick breakfast – I’m presuming it would freeze well? I’ll pass this onto my coeliac brother-in-law who is always looking for good bread recipes.
PS. We’re still enjoying your coconut berry smoothie!
Thank you so much Saskia! We loved and devoured it! Absolutely, you can freeze it and let it thaw or slightly toast it. It keeps best, firm and moist in the fridge. It’s my favorite ever. I hope you or your brother-n-law enjoy it. I’m so glad you all are enjoying the smoothies! 🙂
The texture is amazing and it looks so moist, you never cease to amaze me. This loaf is wonderful I can’t believe it’s fat free, gluten free. Wow, you totally rock!
Thank you so much Suzanne! Yes, all the fat comes from the almonds, so it’s a completely healthy fat. The texture really is what makes this loaf one of the best I’ve had. It’s on the tender side….but that’s ok because it’s insanely delish.
Brandi, I love everything about this loaf. So refreshing and definitely moist with the applesauce too. I can imagine how wonderful your kitchen smelled 🙂
Thank you Judy! It smells phenomenal!
I am absolutely going to try this. I should be eating gluten free but have been scared off by all the different ingredients needed but this looks simple and delicious! Quick question – what exactly is tapioca starch and is there something that can replace it in case I can’t find it?
Thank you so much Cindy! Yes, I don’t like that most blends contain 5 or so different flours and gums. Plus, almonds and oats are incredibly good for you and taste AMAZING. Tapioca starch is a fine white starch that comes from the cassava plant and serves 2 purposes in the recipe by first acting as a dry “egg” so I wouldn’t suggest subbing or it won’t hold together well. It becomes gelatinous and binding when baked but ALSO helps to fluff up the bread since the almonds would otherwise make it too wet and it doesn’t affect the taste. After several trials, it is what really helped. I find it with all the other specialty flours at my local grocery store. Let me know if you can’t find it. You could possibly try 3 or so tablespoons of ground flax, but it isn’t a starch and it may affect the rise and taste. I’ll try making it again with it and see.
Brandi, this looks fantastic!!! I love the hearty, grainy look of this loaf–those slices look nice and hefty! It’s not often that I’m satisfied with just one slice of quick bread, but I think you have me convinced that this loaf would be totally satisfying. I feel like this belongs in Starbucks or something–it’s so photogenic! I love the flat top 🙂
Thank you so much Erika!! Such a sweet compliment. Yes, I loved that it didn’t bake with that usual busted dome top! It bakes flat on the top and bottom of course, so once you flip it over, it sets perfectly on the plate since the top is flat. It is very thick and filling because of all the almonds and oats and the protein and fat coming from them…so healthy. I ate 1 1/2 slices yesterday for breakfast and was surprised how filling 🙂