Lemon & Blueberry Loaf
| 11 |
50 |
238 |
| Ingredients |
Minutes |
Calories |
|
| Prep |
Cook |
Servings |
| 10 min |
40 min |
10
|
Ingredients
|
2 cup
|
Almond meal
|
|
3/4 cup
|
Coconut, desiccated
|
|
1/4 cup
|
Buckwheat flour
|
|
1 tsp
|
Baking powder
(aluminium free)
|
|
1 tsp
|
Baking soda
|
|
3 large
|
Egg
(pasture raised)
|
|
1/2 cup
|
Maple syrup, pure
|
|
1 tsp
|
Vanilla extract, pure
|
|
1/3 cup
|
Lemon juice
|
|
1 tbsp
|
Lemon peel (zest)
|
|
1 1/2 cup
|
Blueberries
(fresh or frozen)
|
Instructions
- Preheat oven to 170°C and line the base and sides of a loaf tin with baking paper.
- In a large mixing bowl combine the almond meal, desiccated coconut, buckwheat flour, baking powder and baking soda. Whisk to combine and smooth out any lumps.
- In another mixing bowl, whisk together the eggs, maple syrup, lemon juice and vanilla extract.
- Pour the wet ingredients into the dry. Gently fold together using a spatula, you don’t want to over-mix the batter. Add in the lemon zest and fold again.
- Spoon ⅓ of the batter into the lined cake tin. Then add 1/3 of the blueberries. Repeat this process until all the batter and blueberries are used up. Layering the blueberries will prevent them from sinking to the bottom when baking.
- Bake in the pre-heated oven for 40-45 minutes. Baking it on the bottom rack helps prevent it getting too brown on top.
- Once the cake is cooked, allow to rest in the tin for 15 minutes before removing from the tin and cooling on a baking rack. Once cool, slice with a serrated knife.
- Keep any leftovers stored in an air-tight container in the fridge for up to 3 days. Enjoy!
! Nutritional information for this recipe was not calculated. Please edit the recipe and make sure that no ingredients are highlighted in red.
Meal Type(s)
