Lemon and Blueberry Bread
I’ve been baking every single weekend, and I have eaten the whole thing myself. The shelter in place guidance has me experimenting more and more in the kitchen with what I have available. If you follow me on Instagram you probably know how much I enjoy my oatmeal in the mornings, so basically that’s all the “flour” I have used on my baking. Let’s just say I have perfected the technique and found the right amount of oat flour and baking powder to have the fluffiest consistency.
Another ingredient I have learned to love is Monkfruit sweetener. It’s soo close to white sugar for baking that you wouldn’t notice the difference. I love my coconut sugar, and still use it a lot, but texture wise, I am fully converted to Monkfruit sweetener.
I enjoy baking and finding my ways to get the same delicious indulgent flavors using cleaner ingredients.
Here what you need:
1/2 cup Coconut oil
3/4 cup Monkfruit sweetener
2 eggs
1/2 cup Coconut cream
1 1/2 cups oat flour
1 tsp baking powder
1/2 tsp salt
1 lemon (juice and zest)
1 1/4 cup blueberries
Instructions
Preheat oven to 350°F.
Zest and juice the lemon separately. Set aside.
Mix together the coconut oil, sweetener, eggs and coconut milk. Add 1 tbsp lemon juice.
In a bowl, combine flour, baking powder, salt and lemon zest.
Add the wet and dry mixtures and blend until combined. Add the blueberries and pour the mixture on the baking tray (previously greased).
Bake for 45-50 minutes. Check with a knife to see if it comes out clean.
Quick notes:
I missed this step completely, but you want to toss the blueberries with a little bit of flour so they don’t sink at the bottom when baking.
Coconut milk or greek yogurt are good alternatives to the coconut cream.
You can substitute Monkfruit sweetener for coconut sugar or brown sugar.
Rice flour and tapioca flour are best alternatives to oat flour. Almond and coconut flours are good too, but these are more granular so you would have a thinner, less spongy bread.
Hope you loveee this recipe!
Xoxo
E