Paleo Lemon Blueberry Raspberry Bread

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.

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.

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.

Next, add Eggland's Best Classic Eggs (3) and the zest of 1 large Lemon. Continue to whisk until well combined.

Add almond flour mixture to wet ingredients and mix until well incorporated. Finally, fold in Fresh Blueberry (1/2 cup) and Fresh Raspberry (1/2 cup), keeping a few to add on top.

Pour batter into prepared loaf pan, spread evenly, and top with a few remaining blueberries and raspberries.

Bake in the oven for 35 minutes.

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.

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.

Remove from heat, allow to cool slightly, and drizzle over bread. Cut into 8-10 slices, serve and enjoy!