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Paleo Lemon Blueberry Raspberry Bread
Recipe

17 INGREDIENTS • 10 STEPS • 1HR

Paleo Lemon Blueberry Raspberry Bread

This Paleo Lemon Blueberry Raspberry Bread is a tasty Spring-inspired quick-bread made with almond and coconut flour. It’s healthy enough for breakfast and just sweet enough to satisfy as a lovely dessert!
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Lemons and Basil
Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/
This Paleo Lemon Blueberry Raspberry Bread is a tasty Spring-inspired quick-bread made with almond and coconut flour. It’s healthy enough for breakfast and just sweet enough to satisfy as a lovely dessert!
1HR
Total Time
$1.77
Cost Per Serving
Ingredients
Servings
8
US / Metric
Bread
Blanched Almond Flour
1 1/2 cups
Blanched Almond Flour
Coconut Flour
1/4 cup
Coconut Flour
Baking Soda
1 tsp
Baking Soda
Baking Powder
1/4 tsp
Baking Powder
Salt
1 pinch
Coconut Oil
1/4 cup
Coconut Oil, melted
Raw Honey
1/3 cup
Lemon
1
Large Lemon, zested, juiced
3 Tbsp of juice and zest of whole lemon needed
Egg
3
Large Eggs, room temperature
Glaze
Coconut Milk
1 1/2 Tbsp
Coconut Milk
the top solid part from the can
Raw Honey
1 Tbsp
Seedless Raspberry Jam
1 Tbsp
Seedless Raspberry Jam
Lemon
1
Lemon, zested, juiced
1/2-1 Tbsp of juice and 1 tsp zest needed
Nutrition Per Serving
VIEW ALL
Calories
321
Fat
21.4 g
Protein
8.1 g
Carbs
29.7 g
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Paleo Lemon Blueberry Raspberry Bread
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author_avatar
Lemons and Basil
Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/

Author's Notes

Store in the refrigerator and allow to come to room temperature before serving or heat in the oven or toaster oven at 250 degrees for 2-4 minutes.
Cooking InstructionsHide images
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 (1 1/2 cups), Coconut Flour (1/4 cup), and Arrowroot Starch (1/4 cup) to a large bowl, followed by Baking Soda (1 tsp), Baking Powder (1/4 tsp), and Salt (1 pinch). Whisk until well combined.
step 3
In a separate large bowl, add Coconut Oil (1/4 cup) with Raw Honey (1/3 cup), Vanilla Extract (1 tsp), and 3 Tbsp of Lemon (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 Blueberry (1/2 cup) and Fresh Raspberry (1/2 cup), keeping a few to add on top.
step 5 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.
step 6
Pour batter into prepared loaf pan, spread evenly, and top with a few remaining blueberries and raspberries.
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 (1 1/2 Tbsp), Raw Honey (1 Tbsp), Seedless Raspberry Jam (1 Tbsp), and 1/2-1 Tbsp of Lemon (1) and 1 tsp lemon zest to a small pot, cook over low heat, stirring continuously until a smooth consistency is reached.
step 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 (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!
step 10 Remove from heat, allow to cool slightly, and drizzle over bread. Cut into 8-10 slices, serve and enjoy!
Tags
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Breakfast
Dairy-Free
American
Gluten-Free
Brunch
Bread
Snack
Shellfish-Free
Kid-Friendly
Vegetarian
Dessert
Spring
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