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:
Preheat oven to 350°F. Line a loaf pan with parchment paper or grease it lightly with coconut oil.
In a large bowl, whisk together dry ingredients: almond flour, baking powder, baking soda, and salt.
In another bowl, mix wet ingredients: eggs, maple syrup, coconut sugar, melted coconut oil, lemon juice, lemon zest, almond milk, and vanilla extract.
Combine wet and dry ingredients until just incorporated.
Toss blueberries with 1 teaspoon almond flour, then gently fold them into the batter.
Pour batter into the prepared loaf pan and spread evenly.
Bake for 50-55 minutes, or until a toothpick comes out clean and the top is golden brown. Start checking around 45 minutes.
Let cool in the pan for 10-15 minutes before removing to a wire rack to cool completely.