I just love anything (and everything) with a tangy lemon flavor. Lemon squares, you’re SO GOOD…but you’re SO BAD! This guilt-free, grain-free paleo bread with lemon, blueberries, and very little sugar…now that’s a show stopper. This deliciousness can be made as a loaf or muffins, crunchy on the outside and soft and crumbly on the inside. Does it get any better?!
- 1 cup almond or coconut flour (or healthy flour of choice)
- 1/4 cup arrowroot powder
- 1/3 cup raw cashews
- 4 eggs
- 1/4 cup coconut oil
- 1/4 cup unsweetened applesauce
- 1 teaspoon baking soda
- 2 or 3 lemons (depending on how lemon-y you like)
- 1 cup blueberries
- 1 tablespoon honey
- pinch of sea salt
Preheat oven to 350 degrees. Set aside blueberries and lemons. Combine all other ingredients in food processor (I use a Vitamix.) Wash lemons and grate the zest of one lemon into mixture. Cut lemons in half, remove seeds, and squeeze juice into mixture. Continue to blend until batter is consistent and smooth. Add blueberries and stir by hand. Grease loaf or muffin pan with coconut oil and pour batter in, leaving about an inch on top for loaf to rise. (If you have leftover batter, it can be used for muffins or pancakes.) Bake for 35 minutes (25 for muffins!) and check with a fork to make sure it’s cooked through, if not, continue to bake another 8-10 minutes. Once top has started to brown, remove from oven and let cool for at least 15 minutes before removing from pan. Refrigerate leftovers to keep fresh. Enjoy this sweet and sour snack!
One Healthy Breakdown: take that sugar-laden lemon bars!
*recipe inspired by Savory Lotus’ Blueberry Lemon Bread