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Lemon Kombucha Loaf

Lemon Kombucha Loaf

This almond coconut kombucha loaf is bursting with fresh lemony flavour and is perfect for celebrating sunny skies and springtime abundance. The loaf includes gluten-free flour, natural sweeteners, energizing fats, cleansing fiber, and contains a probiotic boost with the addition of kombucha! Kombucha is a tangy-sweet fermented beverage made from sweetened tea and a community of bacteria and yeasts called a SCOBY (symbiotic culture of yeast and bacteria) in the form of a cellulose pancake (see image below). The yeasts and bacteria work together to metabolize the sugar and caffeine from the tea into acids, carbon dioxide, and a small amount of alcohol (less than 0.5%). The probiotic bacteria, acids, enzymes, and antioxidants present in the final product can help to improve digestion, strengthen the immune system, and enhance detoxification. The kombucha adds integral flavour and provides a springy texture to the loaf. You can brew your own kombucha (recipe coming soon) or purchase a bottle from any health food store.

Lemon Kombucha Loaf


  • 2 mixing bowls
  • Loaf pan
  • Spatula
  • Whisk



  • 1.5 cups almond flour (Bob’s Red Mill)
  • ½ cup coconut flour
  • 2 tablespoons psyllium husk powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda


  • ½ cup kombucha
  • ¼ cup lemon juice (juice of 1 big lemon / 2 small)
  • ¼ cup water / nut milk
  • ¼ cup melted coconut oil
  • 4 eggs
  • 1 tablespoon honey
  • Zest of 1 lemon


  1. Mix the dry ingredients (flours, psyllium husk powder, salt, and baking soda) together in a bowl.
  2. Mix the wet ingredients (kombucha, lemon juice, water, coconut oil, eggs, honey, and lemon zest) together in a separate bowl.
  3. Incorporate the wet ingredients into the dry ingredients. Let the mixture sit at room temperature for 30 minutes.
  4. Pour mixture into baking pan (use greased parchment paper if not using a silicon pan). 
  5. Bake at 350 degrees F / 180 degrees C for 45 minutes to an hour. Check with a toothpick to make sure it’s baked through.
  6. Let cool before slicing! If you can wait that long…

With Love and Nectar,

Liza @liza.jane.c

Photography by Alexa Mazzarello.

Recipe adapted from

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