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Gluten Free Blueberry Lemon Loaf

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Ingredients

Loaf

  • 1 1/2 cup Gluten-Free Flour
  • 1 tsp Baking Powder
  • 1 tsp Sea Salt
  • 1 cup Classic Monkfruit Sweetener with Erythritol
  • 1/3 cup Avocado Oil
  • 2 whole Eggs
  • 1/2 cup Almond Milk
  • 3 tsp Lemon Zest
  • 2 Tbsp Lemon Juice
  • 1/2 tsp Pure Vanilla Extract
  • 1 cup Blueberries
  • 1 Tbsp Arrowroot Flour *

Lemon Glaze

  • 1 cup Confectioners Sugar Powdered - Swerve
  • 3 Tbsp Lemon Juice

Instructions

  • Whisk dry ingredients together
  • Mix together eggs, oil, sugar, vanilla, lemon juice and zest
  • Then, add in half the dry ingredients and half the milk, combining fully, then add remaining flour and milk. Allow batter to rest 10 minutes
  • Prepare a 9x5 loaf tin with parchment paper
  • Wet your blueberries (or use frozen) with water and shake off excess. Coat in arrowroot flour, or an additional tbsp gf flour
  • Add coated berries to the batter, and pour into loaf tin
  • Bake at 350 for 60-65 min
  • Allow to cool completely before topping with glaze
  • For glaze simply mix together ingredients until thickness level achieved. You can as more lemon juice if you want a more running I icing
  • Slice and enjoy!