Blueberry & Lemon Loaf

Posted by Lorna Macchia on

Nature has a clever way of ensuring that many fresh fruits & vegetables that come into season at the same time, complement each other so well! Think cauliflower & pomegranate, radicchio lettuce & oranges, rocket & basil… and of course fresh blueberries & lemon!  This simple gluten free loaf makes a delicious breakfast loaf, or healthy snack, and can be made vegan by substituting eggs for flax ‘eggs’ or additional bicarb & apple cider vinegar – we will try this soon!

Blueberry & Lemon Loaf

INGREDIENTS

Gluten Free

We use all organic ingredients

Makes 1 loaf | Serves 8-10 people

  • 2 cups almond flour
  • ¼ cup tapioca flour
  • 1 tsp bicarb soda
  • 1/4 tsp sea salt
  • ¼ cup macadamia nut oil (could use avocado or coconut oil)
  • 3 free range eggs
  • ¼ cup raw honey
  • Juice & zest of 1 lemon
  • 1 tsp vanilla extract
  • 1 cup fresh blueberries
  • Finely chopped activated almonds to top

 Blueberry & Lemon Loaf

TO MAKE 

  • Preheat oven to 180°C.
  • Line a loaf pan with parchment paper.
  • In a bowl, mix together almond & tapioca flour, bicarb soda, salt and lemon zest.
  • In another bowl whisk together oil, egg, honey, lemon juice & vanilla.
  • Add wet ingredients to dry ingredients and mix together well.
  • Fold in blueberries gently.
  • Pour mix into loaf pan.
  • Bake in oven for approx. 30-40 mins until golden on top and cooked through.

 Blueberry & Lemon Loaf

TO SERVE

Allow to cool a little then slice & serve warm with a dollop of coconut yoghurt & fresh blueberries.

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