BREAD MONK RECIPES

Name: Lemon Blueberry Bread
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Yield: 10
Cuisine: American
Ingredients: 4 large eggs (room temperature); 3 tbsp maple syrup (, sub with Lakanto SF maple syrup or preferred sticky liquid sweetener of choice); 3 tbsp granulated pure maple sugar or sub granulated monk fruit sweetener; 1/3 cup melted & slightly cooled refined coconut oil; 1/4 cup lemon juice; 1/3 tbsp lemon zest; 1 1/2 tsp baking powder; 1 2/3 cups superfine almond flour; 3 tbsp tapioca flour (, can also sub with arrowroot starch. Use 3 tbsp coconut flour for low carb / keto. ); 1/8 tsp fine sea salt; 1 cup blueberries *; 1/3 cup melted coconut butter ((manna)); 1 tsp maple syrup or sub Lakanto sugar-free maple syrup; 1 tsp lemon juice + zest for garnish; 2/3 cup powdered Lakanto sweetner or powdered sugar of choice; 2/3 tbsp fresh lemon juice; 1 tbsp water (or more as needed to thin out the glaze to desired consistency)

LEMON BLUEBERRY BREAD - LIFE MADE SWEETER | GLUTEN-FREE | KETO

Lemon Blueberry Bread - Life Made Sweeter | Gluten-Free | Keto image

This Lemon Blueberry Bread is soft, light fluffy and perfect for spring! An easy one-bowl loaf recipe made with fresh lemon juice, lemon zest, juicy blueberries with a sweet and creamy glaze. Gluten-free, dairy-free, refined-sugar free, paleo-friendly with low carb and keto options.

Provided by Kelly

Categories Breakfast

Total Time 65 minutes

Prep Time 10 minutes

Cook Time 55 minutes

Yield 10

Number Of Ingredients 17

Ingredients

4 large eggs (room temperature)
3 tbsp maple syrup (, sub with Lakanto SF maple syrup or preferred sticky liquid sweetener of choice)
3 tbsp granulated pure maple sugar or sub granulated monk fruit sweetener
1/3 cup melted & slightly cooled refined coconut oil
1/4 cup lemon juice
1/3 tbsp lemon zest
1 1/2 tsp baking powder
1 2/3 cups superfine almond flour
3 tbsp tapioca flour (, can also sub with arrowroot starch. Use 3 tbsp coconut flour for low carb / keto. )
1/8 tsp fine sea salt
1 cup blueberries *
1/3 cup melted coconut butter ((manna))
1 tsp maple syrup or sub Lakanto sugar-free maple syrup
1 tsp lemon juice + zest for garnish
2/3 cup powdered Lakanto sweetner or powdered sugar of choice
2/3 tbsp fresh lemon juice
1 tbsp water (or more as needed to thin out the glaze to desired consistency)

Steps:

Preheat the oven to 350°F and line a 8 x 4 loaf pan with parchment paper.
Toss 2/3 cup of the fresh blueberries together with one tablespoon of tapioca starch or arrowroot flour or 1 teaspoon xanthan gum. This helps the blueberries not sink to the bottom. Set aside. (If using frozen blueberries, do not thaw and add at the end).In a large mixing bowl, whisk together the eggs followed by the maple syrup, maple sugar, coconut oil, lemon juice and lemon zest until smooth.
Add a large fine mesh sieve over the bowl and sift in the flours and baking powder (or sift beforehand in another large bowl and stir in). Stir in the salt until combined. Gently fold in ⅔ cup of the flour coated blueberries.
Pour batter evenly into the loaf pan. Sprinkle top evenly with the remaining uncoated blueberries.
Bake in a preheated oven for 39-45 minutes, or until the loaf is golden and the middle is set.Remove the pan from the oven and let the loaf cool completely before adding the frosting.Meanwhile, mix together the ingredients for the glaze and drizzle over the cooled loaf.
Cut into slices and enjoy.

Nutrition Facts : ServingSize 1 serving (1/9 loaf with glaze), Calories 244 kcal, CarbohydrateContent 17 g, ProteinContent 6 g, FatContent 17 g, FiberContent 2 g, SugarContent 10 g

LEMON BLUEBERRY BREAD - LIFE MADE SWEETER | GLUTEN-FREE | KETO

Lemon Blueberry Bread - Life Made Sweeter | Gluten-Free | Keto image

This Lemon Blueberry Bread is soft, light fluffy and perfect for spring! An easy one-bowl loaf recipe made with fresh lemon juice, lemon zest, juicy blueberries with a sweet and creamy glaze. Gluten-free, dairy-free, refined-sugar free, paleo-friendly with low carb and keto options.

Provided by Kelly

Categories Breakfast

Total Time 65 minutes

Prep Time 10 minutes

Cook Time 55 minutes

Yield 10

Number Of Ingredients 17

Ingredients

4 large eggs (room temperature)
3 tbsp maple syrup (, sub with Lakanto SF maple syrup or preferred sticky liquid sweetener of choice)
3 tbsp granulated pure maple sugar or sub granulated monk fruit sweetener
1/3 cup melted & slightly cooled refined coconut oil
1/4 cup lemon juice
1/3 tbsp lemon zest
1 1/2 tsp baking powder
1 2/3 cups superfine almond flour
3 tbsp tapioca flour (, can also sub with arrowroot starch. Use 3 tbsp coconut flour for low carb / keto. )
1/8 tsp fine sea salt
1 cup blueberries *
1/3 cup melted coconut butter ((manna))
1 tsp maple syrup or sub Lakanto sugar-free maple syrup
1 tsp lemon juice + zest for garnish
2/3 cup powdered Lakanto sweetner or powdered sugar of choice
2/3 tbsp fresh lemon juice
1 tbsp water (or more as needed to thin out the glaze to desired consistency)

Steps:

Preheat the oven to 350°F and line a 8 x 4 loaf pan with parchment paper.
Toss 2/3 cup of the fresh blueberries together with one tablespoon of tapioca starch or arrowroot flour or 1 teaspoon xanthan gum. This helps the blueberries not sink to the bottom. Set aside. (If using frozen blueberries, do not thaw and add at the end).In a large mixing bowl, whisk together the eggs followed by the maple syrup, maple sugar, coconut oil, lemon juice and lemon zest until smooth.
Add a large fine mesh sieve over the bowl and sift in the flours and baking powder (or sift beforehand in another large bowl and stir in). Stir in the salt until combined. Gently fold in ⅔ cup of the flour coated blueberries.
Pour batter evenly into the loaf pan. Sprinkle top evenly with the remaining uncoated blueberries.
Bake in a preheated oven for 39-45 minutes, or until the loaf is golden and the middle is set.Remove the pan from the oven and let the loaf cool completely before adding the frosting.Meanwhile, mix together the ingredients for the glaze and drizzle over the cooled loaf.
Cut into slices and enjoy.

Nutrition Facts : ServingSize 1 serving (1/9 loaf with glaze), Calories 244 kcal, CarbohydrateContent 17 g, ProteinContent 6 g, FatContent 17 g, FiberContent 2 g, SugarContent 10 g

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