Lemon Blueberry Bread

Gluten- and Dairy-Free.

What You’ll Need:

DRY

• 2 cups almond flour

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ¼ teaspoon salt, optional

• 2 tablespoon coconut sugar, optional

WET

• 2 large pasture-raised eggs

• ¼ cup maple syrup

• 2 tablespoon melted coconut oil

• 2 tablespoon lemon juice

• 1 teaspoon lemon zest, optional

• 2 tablespoon unsweetened almond milk

• 1 teaspoon vanilla extract

• *1 cup frozen blueberries (tossed in 1 teaspoon almond flour)

The Method:

1. Preheat oven to 350°F. Line a loaf pan with parchment paper or grease it lightly with coconut oil.

2. In a large bowl, whisk together dry ingredients: almond flour, baking powder, baking soda, and salt.

3. In another bowl, mix wet ingredients: eggs, maple syrup, coconut sugar, melted coconut oil, lemon juice, lemon zest, almond milk, and vanilla extract.

4. Combine wet and dry ingredients until just incorporated.

5. Toss blueberries with 1 teaspoon almond flour, then gently fold them into the batter.

6. Pour batter into the prepared loaf pan and spread evenly.

7. Bake for 50-55 minutes, or until a toothpick comes out clean and the top is golden brown. Start checking around 45 minutes.

8. Let cool in the pan for 10-15 minutes before removing to a wire rack to cool completely.