| 20 | 55 | 693 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 45 min | 10 |
| 2 1/2 cup | Almond flour/meal, Bob's Red Mill |
| 2 1/2 cup | Almond flour/meal, Bob's Red Mill |
| 3/4 tsp | Baking soda |
| 3/4 tsp | Baking soda |
| 1/4 tsp | Sea Salt |
| 1/4 tsp | Sea Salt |
| 4 large | Egg (at room temp) |
| 4 large | Egg (at room temp) |
| 2/3 cup | Maple syrup, pure |
| 2/3 cup | Maple syrup, pure |
| 1/3 cup | Coconut oil (melted) |
| 1/3 cup | Coconut oil (melted) |
| 2 tbsp | Vanilla extract, pure |
| 2 tbsp | Vanilla extract, pure |
| 1 tbsp | Lemon juice |
| 1 tbsp | Lemon juice |
| 1/2 tbsp | Lemon peel (zest) |
| 1/2 tbsp | Lemon peel (zest) |
| 3/4 cup | Blueberries |
| 3/4 cup | Blueberries |
1. Preheat oven to 350 degrees F, rack in the middle. Lightly grease a silicone loaf pan with coconut oil; set aside.
2. In a large bowl, whisk together almond flour, baking soda, and salt.
3. In a separate bowl, whisk together eggs, maple, coconut oil, vanilla, and lemon juice and zest. Add wet ingredients to the dry, stirring with a rubber spatula until a smooth batter forms.
4. Gently fold in the blueberries, then transfer batter to the prepared silicone loaf pan. Bake for 40-45 minutes, or until loaf is baked through and golden.
5. Cool to room temperate, slice and serve.
For those following the Low FODMAP diet or sensitive to Galacto-Oligosaccharides: almond flour and meal contain high amounts of Oligosaccharides (the O in FODMAP) if consumed in excess of one ounce per meal. A humbling, albeit abrupt reminder to munch in moderation, more than one slice of Lemon Blueberry Loaf may cause bloating, discomfort, and abdominal pain.
| Fruit | 0.3 |
| Meat Alternative | 2.3 |
