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Lemon Blueberry Bread

This bread is paleo, gluten-free, dairy free, grain-free
Print Recipe
Servings: 8 slices
Calories: 195
Ingredients Method

Ingredients
  

  • 1 1/3 cups fine blanched almond flour
  • 1/3 cup coconut flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 3 large eggs
  • 1/4 cup pure maple syrup
  • 1/3 cup freshly squeezed lemon juice
  • zest of 1 large lemon
  • 3/4 cup fresh blueberries or raspberries
For the Glaze
  • 1 Tbsp coconut milk from the can just the top, the solid part
  • 1 Tbsp fresh squeezed lemon juice
  • 1 Tbsp seedless raspberry jam
  • 1 tsp lemon zest
  • For garish, zest of 1 lemon

Method
 

  1. Preheat oven to 350 degrees F. Line an 8x4 inch loaf pan with parchment paper or spray pan generously with nonstick cooking spray.
  2. In a large bowl, whisk together the dry ingredients: almond flour, coconut flour, baking soda and salt.
  3. In a separate large bowl, whisk together all wet ingredients: eggs, maple syrup, lemon juice, and lemon zest. Add dry ingredients to wet ingredients and mix well to combine. Lastly, fold in blueberries.
  4. Pour batter into prepared loaf pan and spread out evenly. Bake for 40-50 minutes until tester comes out clean. Allow loaf to cool completely in the pan before removing.
  5. Once loaf is cooled completely, make your glaze: Place a small pot over low heat and add coconut milk, lemon juice, jam and lemon zest. Stir constantly until ingredients are well-combined. Drizzle glaze on top and garnish with zest from 1 lemon. Cut into 8 slices and enjoy!