Ingredients: 1 and 1/2 cups blanched almond flour 1/4 cup coconut flour, sifted 1 tsp baking soda 1/4 tsp salt 4 organic eggs 1/2 cup coconut oil or ghee, melted 1/3 cup raw honey or organic maple syrup 3 tbsp organic lemon juice zest from organic 2 lemons 1 to 1-1/2 cups fresh organic blueberries 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: 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.
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not cookies, Paleo Blueberry Lemon Bread
Date: 2016-01-04 03:58 am (UTC)Ingredients:
1 and 1/2 cups blanched almond flour
1/4 cup coconut flour, sifted
1 tsp baking soda
1/4 tsp salt
4 organic eggs
1/2 cup coconut oil or ghee, melted
1/3 cup raw honey or organic maple syrup
3 tbsp organic lemon juice
zest from organic 2 lemons
1 to 1-1/2 cups fresh organic blueberries
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:
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.