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Blueberry Lemon Loaf 

Lemon Blueberry Loaf

 

Natural sugar, spice & everything nice! 💞⁠


Who doesn't love having a baked loaf on hand for a quick breakfast, a mid morning bite, an afternoon nibble or that post dinner treat? ⁠

Count us in for all of the above! ⁠

We love this Blueberry Lemon Loaf recipe because it's sweetened only with natural coconut sugar and filled with ginger, vanilla and fresh lemon juice.⁠

💙 Ingredients ⁠
✨ 1 flax egg⁠
✨ 1/2 cup cashew milk⁠
✨ 1/4 cup lemon juice⁠
✨ 2 tbsp olive oil⁠
✨ Zest of 1 lemon⁠
✨ 3/4 cup coconut sugar⁠
✨ 1/2 cup vegan yogurt or kefir⁠
✨ 1 tbsp vanilla⁠
✨ 1-2 tsp ground ginger⁠
✨ 1 cup almond flour⁠
✨ 1 1/2 cup gluten free flour blend⁠
✨ 1/4 tsp salt⁠
✨ 1/2 tsp baking soda⁠
✨ 1 1/2 tsp baking powder⁠
✨ 1 cup fresh blueberries⁠
✨ Rawcology Blueberry Grain Free Granola⁠

Glaze⁠
✨ 2 tbsp coconut sugar⁠
✨ 1/4 cup lemon juice⁠

💙 Method⁠
1. Prepare flax egg and set aside. ⁠
2. Preheat oven to 355F. Place parchment in a standard loaf pan.⁠
3. Add the remaining wet ingredients, milk, lemon juice, and olive oil, to the flax egg. Whisk to combine. ⁠
4. Add in dry ingredients on top of wet and stir thoroughly. 5. Fold in blueberries and place mixture into prepared loaf pan. ⁠
6. Place in the oven and bake 40-45 minutes. ⁠
7. Place loaf pan on a cooling rack for 30 minutes before removing loaf from pan. Allow to cool completely.⁠
8. To make the glaze, whisk lemon juice and sugar together. Use a toothpick to poke little holes on top of loaf. Pour or drizzle over cake. ⁠
9. Serve with yogurt, top with Rawcology Blueberry Granola and enjoy! ⁠

Tagged: Blog, Breakfasts, Desserts