Lemon Blueberry Snack Bread

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Lemon Blueberry Snack Bread

1/2 Cup of Coconut Flour

1/2 Cup of Arrowroot Flour

1 Tablespoon of Baking Powder

1/8 teaspoon of Sea Salt

4 Eggs

Zest of 1 Medium Lemon

Juice of 1 Medium Lemon

1/2 Cup of Coconut Sugar

1/2 Cup of Full Fat Coconut Milk

1/4 Cup of Dairy Free Butter, melted (maybe coconut oil…I haven’t tried it)

1 Cup of Frozen Blueberries

Preheat oven to 350 degrees and Spray an 8 1/2 by 4/12 (5 cup) baking dish with coconut oil and line with parchment. 

In a medium bowl, whisk together the flours, baking powder, salt and lemon zest, and coconut sugar and set aside. In another bowl, whisk the eggs and coconut milk. Pour the egg mixture into the flour mixture and add the lemon juice and melted butter. Stir together just until combined, then fold in the blueberries. Pour into the prepared pan and bake for 30-35 minutes.

Frosting:

*You can also blend coconut sugar in a high-powered mixer (vitamix) to make coconut sugar powdered sugar. I did not do that for this recipe just for aesthetic purposes. I wanted a white frosting rather than brown. I think if you use the coconut sugar then the whole recipe would be considered “Paleo”. But Paleo itself is a rather relative label.

About 1 1/2 Cups of Corn Free Organic Powdered Sugar

Juice of 1 Small Lemon

About 2 Tablespoons of Melted Dairy Free Butter

Depending on how juicy your lemon is, you may have to adjust the dry or the wet ingredients a bit. Whisk thoroughly until thickened and of spreading consistency. Not too runny, you only want it to lightly drip down the sides.

8 Comments on “Lemon Blueberry Snack Bread

  1. I do love the combination of lemons and blueberries. What a terrific fruit bread. You have made some fantastic resolutions and I pray that this year your health really does improve and that you make a full recover from lyme disease xx

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  2. Happy New Year to you and your lovely family!! Just wanted to thank you for the fantastic site and all that comes with it. I pray for you to have a healthier year and to continue healing every single day. I haven’t finished my resolutions but definitely agree with your choices. As hard as it sounds, in addition to severe ulcerative colitis, celiac and dairy allergy, I found removing all processed sugars from my diet really made the difference in my life. Incredible differences. Cut inflammation significantly in a way that medicines, infusions, etc. never could. I’m going to focus on continuing that journey over the next year. Good luck with all the incredible adventures life brings and I look forward to your posts over the next year. God bless!

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  3. Good morning Amy, and thank you so much for your sweet comments and blessings! I’m so happy you enjoy the blog. Inflammation seems to be the root of all medical evil and I work diligently at keeping mine under control as you do. Sometimes it can certainly be a chore and even a battle! I agree about the sugar. Cutting out refined sugars makes a very significant difference! I’m finding I can tolerate the coconut sugar quite well. Haven’t ventured into the Stevia world, but I have some sitting in my cupboard. I admit, I am a little freaked out about using “sugar” out of a dropper. LOL

    Happy New Year to you and yours and many blessings throughout the year to come. xoxo ~ April

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