Almond, Lemon & Blueberry Bread
Yields 8
A delicious and dense loaf that is gluten free, dairy free and refined sugar free!
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Prep Time
5 min
Cook Time
35 min
Total Time
40 min
Prep Time
5 min
Cook Time
35 min
Total Time
40 min
Ingredients
  1. 2 + ½ cups almond meal
  2. 1 teaspoon baking powder
  3. 1 teaspoon cinnamon
  4. 1/3 cup coconut oil
  5. 1/2 cup maple syrup
  6. 1 teaspoon vanilla extract
  7. 1 tablespoon of lemon zest
  8. 1 tablespoon of lemon juice
  9. 4 eggs
  10. 1 cup of blueberries (3/4 cup for mixture & ¼ for topping)
  11. 1/4 cup flaked almonds (topping)
Instructions
  1. Preheat a fan forced oven to 180C.
  2. Line a loaf pan with baking paper or alternatively grease with some coconut oil.
  3. In a large bowl mix together the almond meal, baking powder and cinnamon.
  4. In a separate bowl, mix together the eggs, coconut oil, lemon zest & juice, maple syrup and vanilla.
  5. Stir the wet mixture into the dry & then gently fold through the blueberries.
  6. Spoon the mixture into the prepared pan and then top with the extra blueberries and flaked almonds.
  7. Bake for 30-35 minutes or until lightly golden brown.
  8. Remove from the oven and set aside for 5 minutes before slicing & serving.
Rebecca Pope Sydney Lifestyle Blogger https://rebeccapope.com.au/