Blueberry Lemon Loaf
Introduction
We have a tradition of taking lemon loaf on ski trips. The moist, tangy loaf works as well as a snack as it does breakfast or desert, which makes it ideal for busy ski cabin life. The loss of lemon loaf crushed Paige when gluten started to bother her. Always looking to save the day and never one to back down from a challenge, Josie tinkered until she cracked the code for a lemon loaf that packs all the flavor, but without gluten, sugar, or butter. Shocking, but true. Sure it takes a while to cook, but you can also look at that as an opportunity to squeeze in a couple more runs, win a few games of crib or catch up on some reading.
Technique tip: As we note below, unless you want a blue lemon loaf with blueberry characteristics (not that there’s anything wrong with that) leave the blueberries to the end and handle gently.
Ingredients
4 eggs
3/4 cup xylitol (or any granulated sugar)
2¾ cups plus 2 T almond meal
Zest of 4 lemons
1 T baking powder
¼ t salt
2 tsp vanilla
1/2 cup coconut cream
2 T psyllium powder
1 cup blueberries
Directions
Preheat oven to 350F.
Crack eggs in a small bowl and then move to a stand up mixer. Add coconut cream and Xylitol. Whip on high setting until creamy.
Add the rest of the ingredients, except the blueberries. Mix until well combined.
Now add the blueberries and mix, but only lightly or the whole dough will turn blue.
Grease a bread pan and then scrape dough into it.
Place on the middle rack for 1 hour and 15 minutes. Cover with tinfoil and bake for an additional 30 minutes or until a chopstick poked into the bread comes out dry.
