Lemon and Blueberry Loaf
A delicious moist loaf that is gluten and dairy free
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!