Gluten Free Lemon & Blueberry Loaf
The perfect loaf as we head into Spring, this delicious lemon and blueberry loaf is so tender, with delicious flavours of bright, tart lemon and sweet juicy blueberries.
I love the golden crunch of the sliced almonds on top and the fresh, light, zesty flavours that come through with every bite.
This classic loaf is the perfect accompaniment to your afternoon tea or mid-morning snack- Enjoy!
Ingredients
– 180g ground almonds
-50g tapioca flour or coconut flour
– 3 eggs
– juice of one lemon
– grated rind of one lemon
– 1/2 tsp bicarbonate of soda
– 1/2 tsp baking powder
– 1/2 tsp salt
– 110 ml of maple syrup or honey
– 70g frozen or fresh blueberries
– 40g flaked almonds
Method
1. Preheat oven to 180c and line a loaf tin with baking paper
2. Mix the ground almonds, grated lemon rind, tapioca/coconut flour, salt, bicarbonate and baking powder together in a bowl
3. In a separate bowl mix the eggs, maple syrup and lemon juice.
4. Add the dry to the wet ingredients and mix well until you get a batter-like mixture. Then add in the blueberries.
5. Pour the batter into the prepared loaf tin and top with the flaked almonds and extra blueberries if you want.
6. Cover the loaf tin with foil or baking paper and bake for 20 mins. Then remove the cover and bake for an additional 20 minutes. The loaf will be golden when cooked and a knife should come out clean from the middle.
7. Take out and let cool fully before slicing to serve – pairs great with herbal tea or single cream!
