The Best Blueberry Lemon Bread You've Ever Tasted. (And it's Paleo!)
If you have about 45 minutes to spend in the kitchen, The Best Blueberry Lemon Bread You've Ever Tasted. (And it's Paleo!) might be a great gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe to try. One serving contains 664 calories, 16g of protein, and 53g of fat. For $2.92 per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. This recipe serves 4. This recipe from eatlocalgrown.com has 43716 fans. If you have coconut flour, salt, coconut oil, and a few other ingredients on hand, you can make it. With a spoonacular score of 44%, this dish is good. Paleo Lemon Blueberry Bread, Paleo Lemon Blueberry Muffins, and Paleo Lemon Blueberry Scones are very similar to this recipe.
Servings: 4
Ingredients:
1 tsp baking soda
1 1/2 cups blanched almond flour (source)
1 to 1-1/2 cups fresh organic blueberries
1/4 cup coconut flour, sifted (source)
1/2 cup coconut oil or ghee, melted
4 organic eggs (read about why Pastured Eggs will change your world)
3 tbsp organic lemon juice
zest from organic 2 lemons
1/3 cup raw honey or organic maple syrup
1/4 tsp salt
Equipment:
baking paper
loaf pan
oven
bowl
whisk
frying pan
toothpicks
aluminum foil
Cooking instruction summary:
Preheat oven to 350 F. Grease a loaf pan and cut a piece of parchment paper to line the bottom of pan.Combine almond flour, coconut flour, baking soda, and salt in a large bowl. Set aside.Whisk together eggs, coconut oil, honey/maple syrup, lemon juice, and lemon zest until well combined.Add wet ingredients to dry and mix until well incorporated.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.Bake 32-37 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.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!!
Step by step:
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.
6. Spread another third of the batter and another third of the blueberries. Repeat one more time with the remaining batter and berries.
7. Bake 32-37 minutes, until toothpick inserted into center comes out clean. Cover with foil if top begins to brown too much.
8. Remove from oven and allow to cool.While loaf cools, prepare the glaze by whisking together all of the glaze ingredients.
9. 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!!
Nutrition Information:
covered percent of daily need
