Almond Flour Bread with Blueberry and Lemon

Step 1

Preheat oven to 350.

Step 2

Lightly grease an 8x4 loaf pan. Then line the bottom and short sides of pan with parchment paper (this will make it easy to remove the bread when done).

Step 3

In a large mixing bowl, combine the almond flour, coconut flour, flaxseed, baking soda, and salt. Make a well in the center of the dry ingredients and add in the remaining ingredients, with the exception of the blueberries.

Step 4

After the dry and wet ingredients are mixed, fold in the blueberries.

Step 5

Pour the batter into the prepared loaf pan. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean. Tent the bread with some tin foil about 35 minutes into baking to prevent top from burning.

Step 6

Remove bread from oven and allow to cool for about 15-20 minutes. Using the parchment paper, remove bread from pan. Place on a cooling rack or plate. Allow to fully cool before adding the glaze and slicing.

Step 7

Add the powdered coconut sugar to a small bowl. Start by adding 1 tsp. water (or lemon juice) and whisk well. Most likely it will be too thick, so continue to slowly add water/lemon juice while whisking. You want the glaze to be thin enough to drizzle, but not too thin that it will soak into the bread.

Step 8

Drizzle finished glaze on top of bread before slicing.

Step 9

Slice and enjoy!