-
Servings
8 -
Prep Time
15 Minutes -
Cook Time
30 Minutes -
Total Time
45 Minutes -
Difficulty
Medium
Ingredients
| 120g | milk (1/2 cup) |
| 180g | mashed bananas or apple sauce (3/4 cup) |
| 100g | maple or agave (5 tbsp) |
| 120g | lemon juice (1/2 cup) |
| 50g | coconut sugar (4 tbsp) |
| 210g | oat flour (1 + 3/4 cup) |
| 1.5 | tsp bicarbonate of soda |
| 180g | almond flour (1 + 1/2 cup) |
| Pinch of salt | |
| 1 | tbsp lemon zest |
| 2 | handfuls of fresh or defrosted frozen blueberries |
I had to show you how fluffy this lemon and blueberry loaf was and bursting with blueberries. Swipe right for the texture. Save this for a weekend breakfast cake 🍋
METHOD
- Preheat the oven to 180C
- Mash the bananas in a small bowl and combine all the wet ingredients up to the coconut sugar (use a blender if lumpy)
- Add the remaining dry ingredients in a large mixing bowl and stir, excluding the blueberries
- Once the batter is smooth, stir in the blueberries, pour into a loaf tray and bake for 26-28 minutes until just golden.
- Leave to cool for 10 minutes before slicing, sprinkle with extra lemon zest, and serve.