Cooking Instructions
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.
2.
Add
Blanched Almond Flour (1 1/2 cups)
,
Coconut Flour (4 Tbsp)
, and
Arrowroot Starch (4 Tbsp)
to a large bowl, followed by
Baking Soda (1 tsp)
,
Baking Powder (1/4 tsp)
, and
Salt (1 pinch)
. Whisk until well combined.
3.
In a separate large bowl, add
Coconut Oil (4 Tbsp)
with
Raw Honey (1/3 cup)
,
Vanilla Extract (1 tsp)
, and 3 Tbsp of
Lemon Juice (1)
, whisk to combine.
4.
Next, add
Eggland's Best Classic Eggs (3)
and the zest of 1 large Lemon. Continue to whisk until well combined.
5.
Add almond flour mixture to wet ingredients and mix until well incorporated. Finally, fold in
Fresh Blueberries (1/2 cup)
and
Fresh Raspberries (1/2 cup)
, keeping a few to add on top.
6.
Pour batter into prepared loaf pan, spread evenly, and top with a few remaining blueberries and raspberries.
7.
Bake in the oven for 35 minutes.
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.
9.
Once the loaf has cooled completely, make the glaze by adding
Coconut Milk (1 1/2 Tbsp)
,
Raw Honey (1 Tbsp)
,
Seedless Raspberry Jam (1 Tbsp)
, 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.
10.
Remove from heat, allow to cool slightly, and drizzle over bread. Cut into 8-10 slices, serve and enjoy!
