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How about a blueberry/lemon version of my hugely popular almond flour bread? You can can find the original version here: https://www.livingonpurposewithmarywuerdeman.com/post/almond-flour-bread
This version is easy and delicious…I hope you try it!
Blueberries and lemon are always a winning combination and even more so for spring!
It's s delicious with or without the lemon glaze, but I think it adds an extra burst of flavor!
Also wearing my weighted vest in this video. I love wearing it for a hour or so for everyday for my bone health!
Studies have shown that regular use of a weight vest helps to build bone density by adding extra weight and a greater impact to your steps.
Furthermore the study concluded that a 5-year program of weighted vest plus jumping exercise maintains hip BMD by preventing significant bone loss in older postmenopausal women.
To learn more or shop my vest you can click this link:
Almond Flour Bread
ingredients
For the Bread:
* 5 large eggs
* 5 tablespoons avocado oil
* 2 tablespoon maple syrup (or to taste)
* 1 teaspoon apple cider vinegar (don’t skip - helps the bread rise)
* ¼ teaspoon salt
* 1 ¾ cup almond flour blanched, super-fine (7 oz)
* ½ teaspoon baking soda
*1 cup fresh blueberries
*1 tablespoon lemon zest
For the Glaze:
1/2 cup swerve confectioners sweetener
1-2 tablespoons fresh lemon juice
Instructions:
* Preheat your oven to 350°F. Grease an 8-inch loaf pan (a 9-inch pan will be too big). You can line the pan with parchment paper with an overhang for easy removal (or simply spray your loaf pan well-I’ve done both and both work just fine
* In a medium bowl, whisk the eggs. Whisk in the avocado oil, vinegar, salt and maple syrup.
*in another bowl combine almond flour, lemon zest and baking soda.
*combine flour and egg mixture
*fold in fresh blueberries
* Pour the batter into the prepared pan.
*top with a few more blueberries to fill any spaces.
* Bake until the bread is golden brown and set, and a toothpick inserted in its center comes out clean, 35- 45 minutes (check at 30 minutes to allow for oven differences
* Cool for 10 minutes in the pan on a wire rack before gently releasing the bread. Cool the bread to room temperature, about 20 minutes more, before topping with lemon glaze.
For the glaze: combine sweetener with lemon juice blending well. Add to a plastic sandwich baggie and snip a tiny hole in the tip. Ice as desired!
Slice and enjoy!!!
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