Paleo Blueberry Lemon Bread #healthy #breakfast

Paleo Blueberry Lemon Bread #healthy #breakfast

Before the majority of the blueberries vanish, I needed to get one more summer dessert in. Investigate this lovely Paleo Blueberry Lemon Bread.

It is extraordinarily heavenly! In addition, I neglected to make reference to, it's sound as well! Doubly cheerful ?? It's in reality even Paleo as well. I cherish how unimaginably damp things I prepare with almond dinner flour turn out.

This portion turned out incredibly wet and scrumptious. It's stacked with protein-rich almond flour, supplement thick eggs, and quite bravo coconut oil. Without the lemony sweet coating, you could have this for breakfast. However, kindly… don't avoid the coating. It's the best part.

Also try our recipe Flourless Pumpkin Bread

Paleo Blueberry Lemon Bread #healthy #breakfast

This Paleo Blueberry Lemon Bread is stacked with protein-rich almond flour, supplement thick eggs, and very bravo coconut oil.


  • 1 and 1/2 cups blanched almond flour
  • 1/4 cup coconut flour, sifted
  • 1/4 cup arrowroot powder OR tapioca flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 4 eggs
  • 1/2 cup coconut oil, butter, or ghee, melted
  • 1/3 cup honey or maple syrup
  • 3 tbsp lemon juice
  • zest from 2 lemons
  • 1 and 1/2 cups fresh blueberries


  • 1/3 cup coconut butter, softened
  • 2 tbsp coconut oil, melted
  • 2 tbsp honey or maple syrup
  • 2 tbsp lemon juice
  • hot water


  1. Preheat oven to 350' F. Grease a loaf pan (9×5) and cut a piece of parchment paper to line the bottom of pan.
  2. Combine almond flour, coconut flour, tapioca/arrowroot, baking soda, and salt in a large bowl. Set aside.
  3. Whisk together eggs, coconut oil, honey/maple syrup, lemon juice, and lemon zest until well combined.
  4. Add wet ingredients to dry and mix until well incorporated.
  5. Spread one third of the batter onto bottom of prepared pan. Sprinkle 1/3 of the blueberries on top. Spread another third of the batter and another third of the blueberries. Repeat one more time with the remaining batter and berries.
  6. Bake 32-37 minutes, until toothpick inserted into center comes out clean. Cover with foil if top begins to brown too much. Remove from oven and allow to cool.
  7. While loaf cools, prepare the glaze by whisking together all of the glaze ingredients. Add hot water 1 tablespoon at a time until you have a glossy, liquidy, smooth consistency. Once loaf has cooled, pour glaze over top of loaf, letting it drips down the sides.

Read more our recipe : Slow Cooker Brown Sugar Garlic Chicken

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