For somebody who doesn't typically have a sweet tooth and furthermore doesn't by and by appreciate preparing, I've been on an incredible heating binge of late! It has been such a lot of fun testing in the kitchen with sans grain heated products. What's more, kid, do they taste great!
On the off chance that you are nourishing anybody with a grain narrow mindedness, this recipe would be particularly ideal for Easter or Mother's Day! I for one simply made the whole portion for myself! To eat it, I like to take a cut and flame broil it on the two sides in a dish until decent and dark colored and fresh (I utilize a touch of olive oil).
At that point, I'll serve it with vanilla yogurt, manukka nectar, and nuts … or some of the time I'll include organic product, or almond spread. Toppings should as much as possible. I love this recipe for Paleo Lemon Blueberry Bread since it's so natural to make and uses fixings I typically consistently have close by in any case.
This Paleo Lemon Blueberry Bread is a brisk and simple paleo bread recipe that is ideal for Spring!
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.
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