GLUTEN-FREE, DAIRY-FREE, REFINED SUGAR FREE
There’s nothing like a classic sweet loaf with a tender crumb and moist inside — and this one is bursting with freshly-picked blueberries! We've got a little hint of tart from the fresh lemon zest that perfectly compliments the sweet tanginess of the berries. Whip this guilt-free loaf up for brunch or dress it up with a scoop of vanilla bean ice cream, drizzle of warm blueberry compote for a deliciously seasonal homemade dessert.
Follow along with me HERE
INGREDIENTS
1 cup of almond flour
3/4 cup of oat flour
1/4 cup of maple sugar
1/2 tsp of fine sea salt
2 tsp of baking powder (double acting)
1/4 tsp of lemon zest
2 eggs - 1 egg, 1 egg white
1/2 cup of unsweetened macadamia nut milk
1/4 cup of maple syrup
1 tbl of vanilla extract
1/3 cup of coconut oil
Handful of fresh blueberries
Opt: Sprinkle of maple sugar on top
DIRECTIONS
1. Preheat oven to 325°F.
2. Combine dry ingredients (including lemon zest).
3. Whisk together wet ingredients.
4. Slowly mix wet ingredients into dry ingredients until fully combined.
5. Add 1 tbl of oat flour to a small bowl and add in the blueberries. Shake around to coat blueberries in the oat flour (so they don’t sink), then fold them into the batter.
6. Transfer batter to a loaf pan and sprinkle some more fresh blueberries on top along with maple sugar.
7. Bake for 40-45 minutes or until toothpick comes out clean.
