2 cups all-purpose gluten-free flour blend (I use Trader Joe’s)

1 cups oat flour (made by pulsing oats int he food processor)
1 cup raw evaporated cane juice (sugar)
2 tbsp. chia seeds
1 1/2 tsp. baking powder
1/2 tsp. salt

3/4 cup plant-based milk (I used oat milk)
1/2 cup melted raw virgin coconut oil
1 1/2 tsp. vanilla extract
the juice from 2 large Meyer lemons
the zest from 2 large Meyer lemons

Preheat oven to 350. In a bowl, mix gluten-free flour blend, oat flour, evaporated cane juice, chia seeds, baking powder, and salt. Stir well to combine.

Add the plant milk, melted coconut oil, vanilla, lemon juice, and lemon zest. Mix all ingredients together until smooth. Pour the batter into a greased (with coconut oil) loaf pan, and bake for 60-70 minutes, or until a knife comes out clean.

I also made a glaze to drizzle on top once the loaf was completely cooled. I used the juice from lemon combined with enough powdered sugar to make a thick glaze that I could drizzle over the whole thing,

Enjoy!