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Welcome to my blog. I document my adventures as a paleo foodie. Hope you enjoy!

Blueberry Lemon Loaf

Blueberry Lemon Loaf

I wanted to make banana bread and had been saving that one overly ripe banana in anticipation. But when I got home from work, my banana was gone! And I know who the culprit was....but I won't name names. So I had to get creative! I don't think the name does this paleo bread justice. I was also inspired by the paper bakeware that my friend Jordan sent me in a care package. They add the perfect touch to these colorful little loaves. Enjoy!

Photography by Jayleigh Daniel

*Makes two 7" by 2.5" loaves (click here for bakeware used)

Ingredients

Bread:
2 1/2 cups almond flour
4 large eggs
1/2 teaspoon sea salt
3/4 teaspoon baking soda
1/3 cup melted coconut oil
2/3 cup pure maple syrup
1 tablespoon lemon zest
1 tablespoon lemon juice
2 tablespoons vanilla

Topping:
6 oz blueberries
2 tablespoons coconut oil, melted
1 cup almond flour
2 tablespoons maple syrup
1/2 cup chopped pecans

Directions:
1. Preheat oven to 350 degrees
2. Whisk the wet ingredients together in a medium bowl
3. Combine the dry ingredients in a seperate bowl
4. Slowly combine the dry ingredient mixture into the wet ingredients by folding in slowly
5. Pour the batter into the two bakeware pans evenly
6. Combine topping ingredients, add the blueberries last and spoon in carefully
7. Spread the topping on top of the batter
8. Bake for 35 to 40 minutes until golden brown and a toothpick comes out clean


 

 

 

 

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