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RECIPE
17 INGREDIENTS10 STEPS1hr

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!
Paleo Lemon Blueberry Raspberry Bread Recipe | SideChef
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!
Lemons and Basil
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/
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Lemons and Basil
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/
1hr
Total Time
$1.77
Cost Per Serving

Ingredients

US / METRIC
Servings:
8
Serves 8

Bread

1 1/2 cups
Blanched Almond Flour
1/4 cup
Coconut Flour
1/4 cup
Arrowroot Starch
1 tsp
Baking Soda
1/4 tsp
Baking Powder
1 pinch
1/4 cup
Coconut Oil , melted
1/3 cup
1
Large Lemon , zested, juiced
3 Tbsp of juice and zest of whole lemon needed
3
Large Eggs , room temperature

Glaze

1 1/2 Tbsp
Coconut Milk
the top solid part from the can
1 Tbsp
1 Tbsp
Seedless Raspberry Jam
1
Lemon , zested, juiced
1/2-1 Tbsp of juice and 1 tsp zest needed
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Nutrition Per Serving

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CALORIES
321
FAT
21.4 g
PROTEIN
8.1 g
CARBS
29.7 g

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 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 (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 Blueberries (1/2 cup) and Fresh Raspberries (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 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 10
Remove from heat, allow to cool slightly, and drizzle over bread. Cut into 8-10 slices, serve and enjoy!
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Nutrition Per Serving
Calories
321
% Daily Value*
Fat
21.4 g
27%
Saturated Fat
8.5 g
42%
Trans Fat
0.0 g
--
Cholesterol
68.4 mg
23%
Carbohydrates
29.7 g
11%
Fiber
5.4 g
19%
Sugars
17.6 g
--
Protein
8.1 g
16%
Sodium
200.1 mg
9%
Vitamin D
0.4 µg
2%
Calcium
86.7 mg
7%
Iron
1.7 mg
9%
Potassium
284.2 mg
6%
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