Paleo Blueberry Lemon Bread



This Paleo Blueberry Lemon Bread is loaded with protein-rich almond flour, nutrient-dense eggs, and oh-so-good-for-you coconut oil. Without the lemony sweet glaze, you could eat this for breakfast. But please... don't skip the glaze. It's the best part

This Paleo Blueberry Lemon Bread is loaded with protein-rich almond flour, nutrient-dense eggs, and oh-so-good-for-you coconut oil. Without the lemony sweet glaze, you could eat this for breakfast. But please... don't skip the glaze. It's the best part

INGREDIENTS

  • 1 and 1/2 cups blanched almond flour (I like THIS brand)
  • 1/4 cup coconut flour, sifted (I use THIS brand)
  • 1/4 cup arrowroot powder OR tapioca flour (Like THIS or THIS)
  • 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
  • FOR THE GLAZE:
  • 1/3 cup coconut butter, softened (I use THIS brand)
  • 2 tbsp coconut oil, melted
  • 2 tbsp honey or maple syrup
  • 2 tbsp lemon juice
  • hot water

INSTRUCTIONS

  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.