Almond Flour Blueberry Lemon Bread

Instructions for the Bread

Preheat oven to 350.

Lightly grease an 8x4 loaf pan. Then line the bottom and short sides of pan with parchment paper (this will make it easy to remove the bread when done).

In a large mixing bowl, combine the almond flour, coconut flour, flaxseed, baking soda, and salt. Make a well in the center of the dry ingredients and add in the remaining ingredients, with the exception of the blueberries.

After the dry and wet ingredients are mixed, fold in the blueberries.

Pour the batter into the prepared loaf pan. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean. Tent the bread with some tin foil about 35 minutes into baking to prevent top from burning.

Remove bread from oven and allow to cool for about 15-20 minutes. Using the parchment paper, remove bread from pan. Place on a cooling rack or plate. Allow to fully cool before adding the glaze and slicing.

To Make the Glaze

Add the powdered coconut sugar to a small bowl. Start by adding 1 tsp. water (or lemon juice) and whisk well. Most likely it will be too thick, so continue to slowly add water/lemon juice while whisking. You want the glaze to be thin enough to drizzle, but not too thin that it will soak into the bread.

Drizzle finished glaze on top of bread before slicing.

Slice and enjoy!