Paleo Blueberry Lemon Bread

Published on July 6, 2017 | By |
0 Comments
    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 1 loaf
    • Difficulty Level

Jackie’s Tips:

This bread is really good with blueberries, but you could easily substitute another fruit. 

I prefer freshly squeezed lemon juice, I really think you can taste the difference in your baked goods.

Use a strip of parchment paper in loaf pan to help pull your bread out.

 

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Ingredients

  • 3 cups finely ground blanched almond flour
  • 3/4 tsp baking soda
  • 1/4 tsp fine sea salt
  • 3 large eggs
  • 1/3 cup raw honey
  • 1/4 cup unsweetened almond milk
  • 1 Tbsp. fresh lemon juice
  • 1 tsp. lemon zest
  • 1 cup washed organic blueberries
  • 1 cup love

Instructions

  • 1. Preheat oven to 350 degrees
  • 2. Prepare a 9x5 loaf pan with coconut spray or grease pan, I used a glass loaf pan. Insert parchment paper in loaf pan to help pull out bread
  • 3. Add almond flour, baking soda, and sea salt to a large bowl and whisk until blended
  • 4. In a separate medium bowl add eggs and whisk vigorously
  • 5. Add honey, almond milk, lemon juice and lemon zest to egg mixture and mix well
  • 6. Add egg mixture to flour and mix well
  • 7. Fold in blueberries very gently
  • 8. Scoop mixture into prepared loaf pan
  • 9. Bake for 42-46 minutes or until tester comes out clean
  • 10. Cool in pan for 5 minutes and then move to a cooling rack to finish cooling
  • 11. Store on counter for up to two days and then move to fridge.

Instructions

  • 1. Preheat oven to 350 degrees
  • 2. Prepare a 9x5 loaf pan with coconut spray or grease pan, I used a glass loaf pan. Insert parchment paper in loaf pan to help pull out bread
  • 3. Add almond flour, baking soda, and sea salt to a large bowl and whisk until blended
  • 4. In a separate medium bowl add eggs and whisk vigorously
  • 5. Add honey, almond milk, lemon juice and lemon zest to egg mixture and mix well
  • 6. Add egg mixture to flour and mix well
  • 7. Fold in blueberries very gently
  • 8. Scoop mixture into prepared loaf pan
  • 9. Bake for 42-46 minutes or until tester comes out clean
  • 10. Cool in pan for 5 minutes and then move to a cooling rack to finish cooling
  • 11. Store on counter for up to two days and then move to fridge.
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About Chef

Jackie

I am a Nutritional Therapy Practitioner and I also have my Health Coach certification from the Institute of Integrative Nutrition. I have studied nutrition and wellness for 16 years and ...