LEMON BLUEBERRY BREAD

This healthy gluten free and vegan bread is relatively simple to make and I love the combination of lemon and blueberry. I used chia seeds as an egg replacer. You also could use ground flax seed or any other egg replacer of your choice. I have had good results with Bob’s Red Mill egg replacer.

INGREDIENTS

Dry ingredients

1 1/3 cups blanched almond flour

1/3 cup coconut flour

1 teaspoon baking soda

¼ teaspoon salt

Wet ingredients

3 Tablespoons of chia seeds – soaked in 6 tablespoons of water for 5 minutes

¼ cup maple syrup or agave syrup

1/3 cup freshly squeezed lemon juice

Zest of one large lemon

¼ cup blueberries

Preheat the oven to 350 degrees.

Line a 8” X 4” baking pan with parchment paper. If you add a little oil inside first it helps the parchment paper stay in place. Or you can just oil the pan well with cooking spray.

In a large bowl, whisk together the dry ingredients: almond flour, coconut flour, baking soda and salt.

In a separate large bowl, whisk together all the wet ingredients: agave syrup, egg replacer, lemon juice and lemon zest. Add dry ingredients to wet and mix well to combine. Lastly, fold in the blueberries.

Pour batter into loaf pan and spread out evenly. Bake for 40-50 minutes until tester comes out clean. Allow loaf to cool completely.

LIME COCONUT BUTTER GLAZE

INGREDIENTS

¼ cup coconut butter or Manna

2 tablespoons agave syrup or liquid sweetener of your choice

Juice of 1 lime

1 tablespoon of coconut oil

1-2 tablespoons of coconut milk

INSTRUCTIONS

Melt the coconut oil, syrup and lime juice in a small saucepan. Whisk in the coconut butter until completely combined.

Whisk in 1 tablespoon of coconut milk until smooth and if it’s too thick whisk in another tablespoon of coconut milk. You are looking for a consistency that you can drizzle.

NOTES

Coconut butter or Manna is pureed whole coconut flesh, solid at room temperature but spreadable and drizzle-able when heated. You can make your own by pulverizing unsweetened shredded coconut in a food processor, but I’m partial to the Kevala brand, which is very thick and subtly flavored—just tropical enough. According to the label, the butter spreads easily at temperatures above 73°F. For me, this means it’s soft straight from the pantry any time between June and August, and a firm block for the rest of the year, like coconut oil.

Once the bread is cooled down you can drizzle the glaze on top. You can also garnish with lemon zest from one lemon. I made my last batch with no glaze, still delicious. Having a slice with my favorite healthy tea, Rooibos tea by Rooibos Rocks.

I hope you are enjoying trying new healthy recipes.

Thanks for reading along,

Colleen