Bread - Paleo Blueberry Lemon


Prep Time

10 min

Cooking Time

32-37 min

Yields

10

Ingredients


FOR THE GLAZE:

  • 1/3 cup coconut butter, softened
  • 2 tbsp coconut oil, melted
  • 2 tbsp raw honey or organic maple syrup
  • 2 tbsp organic lemon juice

Directions


  1. Preheat oven to 350′ F.  Grease a loaf pan and cut a piece of parchment paper to line the bottom of pan.
  2. Combine almond flour, coconut flour, baking soda, and salt in a large bowl.  Set aside.
  3. Whisk together eggs, coconut oil, honey/maple syrup, lemon juice, and lemon zest until well combined.
  4. Add wet ingredients to dry and mix until well incorporated.
  5. Spread one third of the batter onto bottom of prepared pan.  Sprinkle 1/3 of the blueberries on top.  Spread another third of the batter and another third of the blueberries.  Repeat one more time with the remaining batter and berries.
  6. Bake 42-47 minutes, until toothpick inserted into center comes out clean.  Cover with foil if top begins to brown too much.  Remove from oven and allow to cool.
  7. While loaf cools, prepare the glaze by whisking together all of the glaze ingredients.  Add hot water 1 tablespoon at a time until you have a glossy, liquidy, smooth consistency.  Once loaf has cooled, remove from pan and pour glaze over top of loaf, letting it drips down the sides.  Enjoy!!

 

Notes


This loaf came out amazingly moist and delicious.  It’s loaded with protein-rich almond flour, nutrient-dense eggs, and oh-so-good-for-you coconut oil.  Without the lemony sweet glaze, you could eat this for breakfast.  But please… don’t skip the glaze.  It’s the best part.