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:

Quickview
664k Calories
15g Protein
53g Total Fat
38g Carbs
3% Health Score
Limit These
Calories
664k
33%

Fat
53g
82%

  Saturated Fat
27g
172%

Carbohydrates
38g
13%

  Sugar
22g
25%

Cholesterol
163mg
55%

Sodium
541mg
24%

Get Enough Of These
Protein
15g
32%

Manganese
0.76mg
38%

Fiber
8g
33%

Vitamin B2
0.56mg
33%

Selenium
13µg
19%

Iron
2mg
15%

Calcium
149mg
15%

Vitamin C
11mg
14%

Phosphorus
92mg
9%

Vitamin B5
0.74mg
7%

Vitamin K
7µg
7%

Vitamin B12
0.39µg
7%

Folate
25µg
6%

Vitamin D
0.88µg
6%

Zinc
0.83mg
6%

Vitamin B6
0.1mg
5%

Vitamin A
259IU
5%

Vitamin E
0.72mg
5%

Potassium
166mg
5%

Magnesium
14mg
4%

Vitamin B1
0.05mg
4%

Copper
0.06mg
3%

Vitamin B3
0.23mg
1%

covered percent of daily need
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