Blueberries and lemons are such a great combination, especially in desserts, they are both in season during springtime.. and both powerhouses of vitamin C and other antioxidants..
This recipe is super easy, filled with goodness and delicious! Perfect for afternoon tea..
It’s a flourless loaf, containing almond meal as the base, which is one of my favourites to bake with, its nutrient filled and is much lower in carbs than grain flours, keeping you satiated for much longer.
Please note; this recipe does contain eggs, when choosing eggs aim to choose organic, pasture raised and locally farmed where possible. It may work with egg alternatives like chia eggs, but I haven’t tried it yet.
Also I’ve used fresh blueberries in the recipe, but by all means you could use frozen, just make sure to coat them in a little arrowroot or corn flour to prevent sogginess..
Heres the recipe, enjoy!
Lemon and Blueberry Loaf
Ingredients
- 1/2 cup Honey
- 1/4 cup Rice or maple syrup
- 1/4 cup oil (olive, avocado or macadamia oils work well)
- 1/4 cup Lemon juice
- 1 tbsp Lemon rind, finely chopped or grated
- 4 Organic eggs
- 3 cups Almond meal
- 1 cup Blueberries (fresh preferred)
- 1 tsp Baking powder (gluten free)
Instructions
- Preheat the oven to 160C
- Line a loaf tin with baking or parchment paper
- Whisk together the eggs, honey and syrup in a medium bowl
- Add in the oil, lemon rind, lemon juice and continue to whisk until well combined
- Next add in the almond meal and baking powder to the wet ingredients and combine until a smooth consistency
- Add the blueberries and mix to combine
- Pour the mixture into prepared loaf tin and bake for around 40-45 minutes or until golden and a skewer comes out clean
- Remove from oven and let cool in the tin for 10 minutes, then remove from tin and place on wire rack or serving plate. Slice when cooled and then enjoy with a cup of tea!
