Gluten-Free Almond Blueberry Lemon Bread
The winter weather is hanging on it’s got me on a baking kick! It couldn’t be that I’m 32 weeks pregnant, could it?! Most of the time lots of baking means more sugar, and grains in your diet. So personally I believe there’s nothing better than finding SIMPLE recipes that are healthy and delicious. This paleo inspired bread will satisfy your sweet and salty needs guilt-free! My Gluten-free Almond Blueberry Lemon Bread will have you obsessed with grain-free baking and will help keep you on track with all of your self-care goals!
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TIPS:
- Flours – Tapioca flour when using almond flour in the recipe helps bind the ingredients together a bit better than leaving it out of the recipe. I did not rest the recipe with out it and I haven’t tried it with wheat flours or other gluten-free flours. Substitute at your own risk!
- Depending on your oven you may need to bake this longer than 40-45 mins. This is definitely a more moist bread so be aware.
- Let bread cool prior to cutting to ensure it sets. To store you may leave it out for 2 days, otherwise I’d refrigerate for up to 5 days.
KITCHEN SUPPLIES I LOVE AND USED:
Gluten-Free Lemon Blueberry Bread
Ingredients
- 2 cups blanched almond flour
- 1/4 cup tapioca flour
- 1 tsp baking soda
- 1/4 tsp salt
- zest of 1 whole lemon
- 3 large eggs, room temperature
- 1/4 cup ghee or oil, melted (avocado, coconut, macadamia nut oil)
- 1/4 cup honey
- 10 drops of liquid stevia
- 3 TBS freshly squeezed lemon juice (1 medium lemon)
- 1/2 tsp almond extract (or vanilla)
- 1 cup fresh blueberries
- 2 TBS sliced almonds for topping
Instructions
- Preheat oven to 350ºF and line a 8×4 medium loaf pan with parchment paper; set aside.
- In medium bowl add almond flour, tapioca flour, baking soda, salt and zest from 1 lemon; set aside.
- In large bowl whisk together eggs, stevia, oil, honey, lemon juice, and extracts.
- Pour dry ingredients into large bowl of wet ingredients, using spatula to stir. Then fold in blueberries.
- Pour batter into prepared loaf pan – I like to make sure not all of the blueberries are sitting on the bottom of the pan so give the batter a gentle stir in the pan. Top the batter with sliced almonds if desired.
- Bake lemon blueberry bread for 20 minutes uncovered, then add foil for the last 15-20 minutes of baking to prevent the top from browning too quickly. My bread took 43 minutes but check the middle for done-ness with toothpick after 35 just to be sure.
- Allow bread to cool in pan for 15 minutes before lifting from the parchment paper to remove bread. Cut into 10 slices and ENJOY!
I’d love for you to check out this recipe and let me know what you think. If you love it, will you let me know? Tag me on IG or FB and spread the love by sharing it with others! The more we get healthy simple recipes into the hands of those that’ll love them, the more we’re spreading HEALTH and HAPPINESS!
In the meantime, if you’re looking for additional support or a meal plan that’s made just for you – go ahead and check out my Nutrition Plans and Coaching!
Have a wonderful, blessed day!
Much love,
