Description
A delightful and nutritious treat perfect for breakfast or a snack, combining the refreshing taste of lemon with sweet blueberries, adhering to paleo dietary guidelines.
Ingredients
Scale
- 2 cups almond flour
- 1/2 cup coconut flour
- 1/2 cup honey or maple syrup
- 1/4 cup coconut oil, melted
- 4 large eggs
- Zest of 1 lemon
- 1/4 cup lemon juice
- 1 cup fresh blueberries
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a large mixing bowl, combine the almond flour, coconut flour, baking soda, and salt. Mix well.
- In a separate bowl, whisk together the honey (or maple syrup), melted coconut oil, eggs, lemon zest, and lemon juice until smooth.
- Pour the wet ingredients into the dry ingredients and mix until fully combined.
- Gently fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- This bread is gluten-free and compliant with paleo diets.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10
- Cook Time: 50
- Category: Bread
- Method: Baking
- Cuisine: Paleo
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 8
- Sodium: 150
- Fat: 9
- Saturated Fat: 5
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 3
- Protein: 4
- Cholesterol: 70
Keywords: Paleo Bread, Healthy Baking, Lemon Blueberry, Gluten Free