Lemon Blueberry Loaf (gluten-free and refined sugar free) August 23 2016, 0 Comments
Yes, this loaf really is as good as it looks... I could eat it all day, every day! It has a nice density, but is also light and simply delicious. Hope you enjoy it too.
- 1 ½ cups blanched almond flour
- ¼ cup coconut flour, sifted
- ¼ cup tapioca flour
- 1 tsp baking soda
- ¼ tsp salt
- 4 eggs
- ½ cup coconut oil (melted)
- ⅓ cup maple syrup
- 4 tbsp lemon juice
- zest from 1 large lemon (or 1.5 small ones)
- 1 and ½ cups fresh blueberries
Preheat oven to 350 degrees F. Grease a loaf pan (9x5) and cut a piece of parchment paper to line the bottom of pan.
Combine almond flour, coconut flour, tapioca flour, baking soda, and salt in a large bowl. Set aside.
Whisk together eggs, coconut oil, maple syrup, lemon juice, and lemon zest until well combined. Add wet ingredients to dry and mix until well incorporated. (it will have a strange, thick and seemingly lumpy texture - not smooth/creamy like regular batters)
Spread one third of the batter onto bottom of prepared pan. Sprinkle ⅓ 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. (NOTE: my oven tends to not run as hot, so I baked the loaf at 375 degrees for 35 minutes)
OPTIONAL: You can also add a glaze.
- ⅓ cup coconut butter, softened
- 2 tbsp coconut oil, melted
- 2 tbsp maple syrup
- 2 tbsp lemon juice
- hot water
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, pour glaze over top of loaf, letting it drips down the sides.