Vanilla, Lemon and Mint Breakfast Loaf

Preheat an oven to 350 degrees and lightly grease a 9 x 5 glass pyrex loaf dish, or line a metal loaf pan with parchment paper, otherwise it will cook the outside too quickly.In a food processor, add the almonds and pulse until a fine flour forms. This should only take a minute or two. It will start to break up in clumps, scrape the sides and bottom a bit and pulse again briefly. You will not be able to get it as fine as commercial almond flour, which is fine. Don't pulse after you've reached the desired flour because you don't want almond butter! Measure 1½ cups almond flour, it should be right on point by using 1¼ cups whole almonds, but measure to be sure and store any extra in the fridge.In a large bowl, combine the almond flour, oat flour and the remaining "dry" ingredients and whisk well.In a small bowl, combine all of the wet ingredients and stir with a spoon. Now pour the wet into the dry and stir well until smooth. 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!