A healthier lemon blueberry bread naturally sweetened with maple syrup and topped with a sweet lemon glaze. Made with whole grain spelt flour or gluten-free flour blend.
2 tsp baking powder
½ tsp sea salt
½ cup almond milk
½ cup maple syrup
¼ cup avocado oil or melted coconut oil
¼ cup fresh lemon juice
Zest of 1 large lemon (about 1 tablespoon)
1 cup blueberries
1 teaspoon white spelt flour or gluten-free flour blend
Preheat oven to 350F. Line an 8×4 inch pan with parchment paper or spray with nonstick cooking spray.
In a large bowl, whisk together the flour, baking powder, and salt. In a separate bowl, whisk together the eggs, maple syrup, avocado oil, almond milk, lemon juice, and lemon zest until smooth. Add dry ingredients to wet ingredients and mix until just combined. In a small bowl, toss the blueberries with 1 teaspoon of flour. Gently fold in the blueberries. Careful not to over mix!
Pour batter into prepared pan and spread out evenly. Bake for 45-55 minutes or until a toothpick comes out clean. Cool completely on a wire rack before glazing.
For the glaze: Mix together powdered monk fruit or powdered sugar, lemon juice, and almond milk until smooth. You may need to add in more almond milk to thin out the glaze. Keep in mind, you want a thicker glaze but still pourable. Pour over the top of the loaf and spread towards the sides. Let the glaze firm up slight;y before slicing. Cut into 10 slices.
Store the bread in an airtight container in the fridge for 5 days. The bread can be frozen for 3 months but I recommend freezing without the glaze.
Spelt flour: sub white spelt flour for white whole wheat or whole wheat pastry flour. Using a whole spelt or whole wheat flour may require slightly more liquid.
Gluten-free: Make sure to add 1 teaspoon of xanthan gum or 2 teaspoons of ground psyllium husk to the batter if your gluten-free blend doesn’t contain it.
Powdered sugar: You’ll need about ½ cup more powdered sugar to reach the same slightly thick consistency of the powdered monk fruit glaze.
Make into Muffins: Most quick breads can be made into muffins. Simply, pour the batter into a greased or lined muffin tin and bake for 15-20 minutes or until a toothpick comes out clean when inserted in the center.