Paleo Blueberry Bread
Servings: 8
Ingredients
- ½ c coconut flour
- ¼ c tapioca flour
- ½ teaspoon fine sea salt
- ½ teaspoon baking soda
- ¼ teaspoon cinnamon
- 6 large eggs
- ½ c unsalted organic butter melted
- ¼ c pure maple syrup
- 1 teaspoon vanilla extract
- 1 Tb fresh lemon zest
- 2 Tb fresh lemon juice
- 1 c fresh or frozen blueberries see note below
Instructions
- To begin, preheat your oven to 350 degrees.
- Line a loaf pan with parchment paper or spray it with non-stick cooking spray. (I use ghee spray.)
- Sift into a bowl, the coconut flour, tapioca flour, salt, baking soda, and cinnamon. Set that aside for a moment.
- In your mixing bowl, beat the eggs.
- Add in the melted butter, maple syrup, vanilla extract, the lemon zest, and lemon juice and mix them all together.
- Add in your dry ingredients and mix it together until it is just combined. Be sure to scrape the bowl with a rubber scraper and incorporate all of the ingredients.
- Gently fold the blueberries into the batter.
- Pour the batter into your prepared loaf pan.
- Bake this for 50-55 minutes, or until a wooden pick inserted into the center comes out clean.
- Allow the bread to cool for 10-15 minutes before removing it from the loaf pan to cool on a rack.
- Enjoy!
Notes
- If you are using frozen blueberries, keep the berries in the freezer until the moment you go to add them to the batter. If you allow the blueberries to thaw out, they will turn to mush as you fold them into the batter.
- Store the cooled bread in an air-tight container, in your refrigerator for best results.
See This Recipe:
https://cosmopolitancornbread.com/paleo-blueberry-bread/Nutrition
Serving: 1c | Calories: 247kcal | Carbohydrates: 15g | Protein: 5g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Cholesterol: 170mg | Sodium: 372mg | Fiber: 2g | Sugar: 9g
