This Paleo Lemon Blueberry Bread is a snappy and simple paleo bread formula that is ideal for Spring!
For somebody who doesn't regularly have a sweet tooth and furthermore doesn't by and by appreciate preparing, I've been on a remarkable heating binge of late!
I love anything lemon in the Spring (see these blueberry lemon quesadillas and this heavenly soup). Particularly when you include blueberries in the blend … this Paleo bread formula makes them wish for warm climate ASAP!
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INGREDIENTS
- 2 cups almond flour
- 2.5 tablespoons coconut flour
- 1.5 teaspoon baking soda
- 3 eggs
- 2 tablespoons almond milk
- 1/4 cup honey or maple syrup
- 2 small bananas, very ripe, mashed
- 1/4 cup coconut oil, melted
- 1 lemon, zested
- 1 cup fresh blueberries
INSTRUCTIONS
- Preheat oven to 350 degrees F.
- Combine almond flour, coconut flour and baking soda in a medium bowl.
- Combine all wet ingredients except blueberries in a separate bowl. Pour wet ingredients into the dry ingredients and mix to combine. Gently fold in blueberries.
- Line a 8x4 inch loaf pan with parchment paper and pour the batter in.
- Bake for 25 minutes, then carefully cover with foil and bake for another 25-35 minutes. The top should be golden brown and a knife inserted in the center should come out clean.
- Remove and let cool completely before cutting.
For more detail : bit.ly/2YnTYgr
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