RICHMOND, Va. -- Blueberry and lemon are the perfect spring/summer flavor combination. Health food blogger and author Erika Schlick shares her recipe for a Blueberry Lemon Loaf perfect for breakfast or dessert. For more delicious recipes, visit Erika’s website.
Ingredients
BREAD
butter orcoconut oil, for greasing
2 cupsalmond flour
¼ cupcassava flour, such asOtto’s cassava flour
1 teaspoonbaking soda
½ teaspoonsalt
zest of 1 lemon
3 eggs
¼ cup grass fed butter,ghee orcoconut oil, melted
1/3 cuphoney
¼ cup lemon juice
1 teaspoon lemon extract (optional)
1 cup fresh blueberries
COCONUT LEMON GLAZE
1/2 cupcoconut butter
2 tablespoonsmaple syrup
2 tablespoonscoconut oil
2-4 tablespoons water
1 tablespoon lemon juice
Directions
1. For the blueberry lemon loaf, preheat the oven to 350 F (177 C). Grease a9 x 5-inch loaf pan with butter or coconut oil.
2.Whisk the almond flour with the cassava flour, baking soda, salt and lemon zest in a mediumbowl.
