Almond Flour Bread with Blueberry and Lemon

🧂 Ingredients

• 2 cups almond flour
• ½ cup coconut flour
• ½ cup ground flaxseed

  (also called flaxseed meal)
• 1 tsp. baking soda
• ¼ tsp. salt
• 3 eggs
• 2 tsp. vanilla extract
• ½ cup non-dairy milk

  (cow's milk works too)
• ¼ cup melted coconut oil
• ⅓ cup pure maple syrup
• 3 tbsp. lemon juice
• 3 tbsp. lemon zest
• 1 cup blueberries
• ⅓ cup powdered coconut sugar
• 2-3 tsp. water

  (or lemon juice)

Instructions

• 1 Preheat oven to 350.
• 2 Lightly grease an 8x4 loaf pan. Then line the bottom and short sides of pan with
  parchment paper (this will make it easy to remove the bread when done).
• 3 In a large mixing bowl, combine the almond flour, coconut flour, flaxseed,
  baking soda, and salt. Make a well in the center of the dry ingredients and add
  in the remaining ingredients, with the exception of the blueberries.
• 4 After the dry and wet ingredients are mixed, fold in the blueberries.
• 5 Pour the batter into the prepared loaf pan. Bake for 45-55 minutes, or until a
  toothpick inserted into the center comes out clean. Tent the bread with some tin
  foil about 35 minutes into baking to prevent top from burning.
• 6 Remove bread from oven and allow to cool for about 15-20 minutes. Using the
  parchment paper, remove bread from pan. Place on a cooling rack or plate. Allow
  to fully cool before adding the glaze and slicing.
• 7 Add the powdered coconut sugar to a small bowl. Start by adding 1 tsp. water (or
  lemon juice) and whisk well. Most likely it will be too thick, so continue to
  slowly add water/lemon juice while whisking. You want the glaze to be thin
  enough to drizzle, but not too thin that it will soak into the bread.
• 8 Drizzle finished glaze on top of bread before slicing.
• 9 Slice and enjoy!

Nutrition Info