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
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.
*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.