almond flour lemon blueberry bread


Make blueberry lemon bread keto glaze. Hi Jenn – Thanks so much for the note! Top with butter and enjoy! You want the glaze to be thin enough to drizzle, but not too thin that it will soak into the bread. Slice up the loaf and store individual slices in the freezer until ready to eat. Eggs – because eggs help so much in the structure of almond flour recipes, I don’t recommend using an egg replacement like flax or chia eggs. In a bowl, combine the almond flour, coconut flour and baking soda. Store in an airtight container for up to 4 days. Read More…, CLEAN PLATE MAMA © 2020 FOODIE PRO THEME ON GENESIS FRAMEWORK LOG IN. water (or lemon juice) and whisk well. Allow to fully cool before adding the glaze and slicing. If you have enough lemon juice left over you can use that to mix with the coconut powdered sugar. Set aside. This almond flour blueberry lemon bread is gluten-free, grain-free, dairy-free, and refined sugar-free. Roughly one large lemon will be enough for the lemon juice and lemon zest needed. Almond Flour Biscuits (grain free/gluten free + dairy free), Healthy Apple Crisp (gluten free + dairy free), Kale and Brussels Sprouts Salad with Maple Vinaigrette, Creamy Roasted Red Pepper Pasta (vegan + gluten free), Healthier Scotcheroos (no corn syrup + GF/DF), Easy Homemade Teriyaki Sauce (soy-free, gluten-free), Healthy Cashew Chicken Salad (dairy free). Lightly grease an 8×4 loaf pan. This bread comes together very easily. In another bowl combine the eggs, almond milk, honey, coconut oil, mashed bananas and lemon zest. This almond flour bread with blueberry and lemon was born when I decided to start playing around more with grain-free baking. In a large mixing bowl, combine all of the dry ingredients. Lately, I’ve been baking banana bread and for some reason it’s not coming out as moist at it should be, then I saw this Almond bread recipe of yours. This blueberry almond flour bread with lemon should be stored in an airtight container. LOL. Nothing against grains (if they are whole grain, they are fair game and considered a clean food), but I thought I should switch it up a bit. One bread pan and one bowl makes clean-up a breeze! Leave a comment below and/or share a photo on Instagram and mention @CleanPlateMama! Required fields are marked *, Hello and welcome! Indulge and enjoy! Flours – as mentioned, the combination of almond flour and coconut flour help with the final structure of the bread. Then line the bottom and short sides of pan with parchment paper (this will make it easy to remove the bread when done). Most likely it will be too thick, so continue to slowly add water/lemon juice while whisking. How to Make Almond Flour Bread with Blueberry and Lemon. Pour the batter into the prepared loaf pan. Start by lightly greasing an 8×4 loaf pan and lining the bottom and short sides of pan with parchment paper. If you make this almond flour bread with lemon and blueberry, please let me know what you think! I figure all the crazy salads I eat must balance out the baked goods, right!? If you skip the glaze, one slice will have 8 grams of sugar, 257 calories, and 18 grams of carbohydrates (no other nutrition facts are drastically impacted by the coconut sugar glaze). Plus, it’s just fun to create new baked goods! Honey is a good alternative to maple syrup in this recipe since they are both liquid sweeteners. Now you have yourself a delightful loaf of almond flour bread with blueberries and lemon! Thank you so much for sharing. My name is Sara. Pour the wet mixture into the dry and stir to combine. This grain-free blueberry almond flour bread has the perfect touch of lemon. Drizzle finished glaze on top of bread before slicing. I’m gluten-free, but I eat a lot of grains. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean. Baking – Almond flour recipes tend to brown quicker than regular flours, so I always add a piece of foil over the bread about 35 minutes into baking to prevent the top from burning. If you do try an egg replacement, I’d love to hear how it turns out so please let me know! Instructions. Add the powdered coconut sugar to a small bowl. Except that, I added one cup of mashed bananas and didn’t add lemon zest and juice. TIP: Let the bread cool before adding glaze. After the dry and wet ingredients are mixed, fold in the blueberries. Make a well in the center of the dry ingredients and add in the remaining ingredients, with the exception of the blueberries. Keep it up! Pour the batter into the prepared loaf pan. I have not tried this, however, so I can’t guarantee the results. He kept saying it’s so good, and so this will be my favorite bread to make, both with banana and blueberries and lemon because the texture is just perfect and it’s not too heavy on your tummy. This bread is a must. Yes, you can. I followed exactly what’s in your recipe, and OH MAMA MIA, the kitchen smells so good and the texture was so moist. Just note that this will NOT be refined sugar-free if using regular powdered sugar. Bake the almond flour lemon blueberry bread. Then, I have ripped bananas crying on my counter top, so I made a banana bread right away and instead of using whole wheat flour, I used almond flour, coconut flour, flax meal and just like I’m making the Almond bread over again. Preheat oven to 350. The result, my husband didn’t care to finish half of the Almond bread with blueberries (LOL) and instead finished the banana bread in just 2 days. I gave it a try right away because I have all the ingredients in my pantry. Baked goods and salads are my favorite foods ever. Using the parchment paper, remove bread from pan. Glaze – the glaze on this bread is optional, but it’s oh so good, so I suggest giving it a try. Using the parchment paper, remove bread from pan. My husband devoured it and almost ate the whole thing. You can replace the maple syrup with honey if desired and this will still keep it refined-sugar free. It’s naturally sweetened and drizzled with a powdered coconut sugar glaze. In … And I love how you adapted it to make banana bread. I also don’t recommend replacing the almond flour with any other gluten-free flours or flour blends. It’s also great for freezing! Start by adding 1 tsp. One bread pan and one bowl makes clean-up a breeze! I will keep baking more for my family. Tent the bread with some tin foil about 35 minutes into baking to prevent top from burning. I just may need to do that myself , Your email address will not be published. blanched almond flour, eggs, salt, raw honey, lemon zest, vanilla extract and 6 more Easy Paleo Lemon Blueberry Bread (Kid-Tested, Nana-Approved) Paleo Grubs coconut flour, almond flour, honey, almond milk, baking soda and 5 more This bread comes together very easily. Mix your coconut powdered sugar with water or lemon juice. Gently fold in the fresh blueberries. If using frozen, do not thaw first. Preheat oven to 350ºF and line a 8×4 medium loaf pan with parchment paper; set aside. In a large mixing bowl, combine the almond flour, coconut flour, flaxseed, baking soda, and salt. Otherwise, it can soak into the warm bread. Hello Sara, Remove bread from oven and allow to cool for about 15-20 minutes. Let Bread Cool – Almond flour breads can be finicky, so let the bread fully cool before slicing.

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