This one speaks for itself. A grain-free twist on my mom’s favorite: lemon poppy seed bread! Dairy free, gluten free, and paleo. Yet super moist and full of flavor. Give it a try and see for yourself! Prep time: 5 minutes Total time: approx. 45 minutes Yields one small loaf What you’ll need: Dry Ingredients: 1 1/2 cup almond flour 1 cup coconut flour 1/2 cup chia seeds 1/4 tsp baking soda 1/4 tsp baking powder 1/2 tsp cinnamon Wet Ingredients: 2 eggs 1 cup almond milk 1/4 tsp lemon extract Juice and zest of one lemon 1/4 tsp vanilla extract 1/2 cup or more wild blueberries 2 tbsp maple syrup What you’ll need to do: 1. Mix together wet and dry ingredients in two separate mixing bowls. 2. Add wet ingredients to dry ingredients and combine. 2. Bake at 350 for about 35-40 minutes, or until it passes the clean fork test. Let cool completely before slicing! The perfect sweet snack or breakfast. Spread on yogurt, nut butter, or jam. In health, Molly
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