Paleo Blueberry Lemon Bread

This Paleo Blueberry Lemon Bread is loaded with protein-rich almond flour, nutrient-dense eggs, and oh-so-good-for-you coconut oil. Without the lemony sweet glaze, you could eat this for breakfast. But please... don't skip the glaze. It's the best part

INGREDIENTS

• 1 and 1/2 cups blanched almond flour (I like THIS brand)
• 1/4 cup coconut flour, sifted (I use THIS brand)
• 1/4 cup arrowroot powder OR tapioca flour (Like THIS or THIS)
• 1 tsp baking soda
• 1/4 tsp salt
• 4 eggs
• 1/2 cup coconut oil, butter, or ghee, melted
• 1/3 cup honey or maple syrup
• 3 tbsp lemon juice
• zest from 2 lemons
• 1 and 1/2 cups fresh blueberries
• FOR THE GLAZE:
• 1/3 cup coconut butter, softened (I use THIS brand)
• 2 tbsp coconut oil, melted
• 2 tbsp honey or maple syrup
• 2 tbsp lemon juice
• hot water

INSTRUCTIONS

1. Preheat oven to 350′ F. Grease a loaf pan (9×5) and cut a piece of parchment paper to line the bottom of pan.
2. Combine almond flour, coconut flour, tapioca/arrowroot, baking soda, and salt in a large bowl. Set aside.
3. Whisk together eggs, coconut oil, honey/maple syrup, lemon juice, and lemon zest until well combined.

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