Cooking Instructions
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Step 1
Preheat oven to 350 degrees F (180 degrees C) and line a medium loaf pan (8.5x 4.5-inch glass dish) with parchment paper.
Step 2
Add
Blanched Almond Flour (180 g)
,
Coconut Flour (30 g)
, and
Arrowroot Starch (30 g)
to a large bowl, followed by
Baking Soda (5 g)
,
Baking Powder (as needed)
, and
Salt (1 pinch)
. Whisk until well combined.
Step 3
In a separate large bowl, add
Coconut Oil (60 mL)
with
Raw Honey (115 g)
,
Vanilla Extract (5 mL)
, and 3 Tbsp of
Lemon Juice (1)
, whisk to combine.
Step 4
Next, add
Eggs (3)
and the zest of 1 large Lemon. Continue to whisk until well combined.
Step 5
Add almond flour mixture to wet ingredients and mix until well incorporated. Finally, fold in
Fresh Blueberries (75 g)
and
Fresh Raspberries (60 g)
, keeping a few to add on top.
Step 6
Pour batter into prepared loaf pan, spread evenly, and top with a few remaining blueberries and raspberries.
Step 7
Bake in the oven for 35 minutes.
Step 8
Cover with foil and bake additional 10-15 minutes or until the toothpick inserted in the center comes out clean. Allow loaf to cool completely in the pan/dish before removing.
Step 9
Once the loaf has cooled completely, make the glaze by adding
Coconut Milk (22 mL)
,
Raw Honey (20 g)
,
Seedless Raspberry Jam (20 g)
, and 1/2-1 Tbsp of
Lemon Juice (1)
and 1 tsp lemon zest to a small pot, cook over low heat, stirring continuously until a smooth consistency is reached.
Step 10
Remove from heat, allow to cool slightly, and drizzle over bread. Cut into 8-10 slices, serve and enjoy!
