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.

• Servings : 8
• Ready in : 60 Minutes
• Recipe Type : BreadsBreakfastsPaleoSCD RecipesSnacks
• Ingredient : Almond Flour