PALEO TOASTED COCONUT LEMON BLUEBERRY BREAD
It’s only May but it sure is officially feeling like summer over here in Seattle! It hit 80 degrees yesterday and the good weather (and good vibes) is supposed to continue.
To be honest it’s making me a tad nervous for REAL summer because let’s just say your girl doesn’t do so hot in the heat… like at all. But I’ll just arm myself with all the iced almond milk lattes, nontoxic sunscreen, oversized hats, smoothie bowls and frozen grapes.
So, with it being so hot lately I naturally decided baking was a good idea. Don’t ask me why. But honestly sweating to death making this paleo toasted coconut lemon blueberry loaf was so beyond worth it!!
I love incorporating lemon into spring and summertime treats because it helps make them feel lighter and more refreshing. I’m a decadent chocolate and nut butter gal all the way, but this paleo lemon loaf is a good change of pace.
The addition of toasted coconut flakes gives it a tropical vibe and the blueberries are a fun little pop of flavor in each bite (who else loves the mouth feel / taste of cooked berries in baked goods!?).
Drizzle with coconut butter and you’re in for a TREAT.
Full of healthy fats, vitamin C from the lemon and blueberries and naturally sweetened with honey, this paleo bread is perfect for any time of day!
Paleo Toasted Coconut Lemon Blueberry Bread (paleo + gluten free + dairy free + refined sugar free + SCD friendly)
This paleo toasted coconut lemon blueberry bread is the perfect option for a healthy breakfast, snack or dessert! Packed full of healthy fats and vitamin C so it’s guaranteed to nourish your body and soul.
2 1/2 cup almond flour
1/4 tsp salt
1/2 tsp baking soda
1/2 cup toasted coconut flakes
1/4 cup honey
1/4 cup melted coconut oil
1/2 cup almond butter (can sub for other nut/seed butters)
2 tsp pure vanilla extract
1/4 cup + 1 Tbsp lemon juice (about 1 1/2 lemons juiced)
1 cup organic blueberries
optional - 1/3 cup chopped macadamia nuts
Preheat your oven to 350 degrees Fahrenheit and prepare a standard-sized bread pan by coating in coconut oil or putting parchment paper in it to keep the bread from sticking.
Combine the almond flour, salt and baking soda and toasted coconut flakes in a bowl and mix well.
In a separate bowl, combine your eggs, honey, melted coconut oil, almond butter, pure vanilla extract and lemon juice. Mix until fully combined.
Combine your wet and dry ingredients and mix well.
Mix in the optional macadamia nuts if using. Stir until fully combined.
Pour the batter into your prepared bread pan.
Bake for 45-50 minutes.
Let cool and…