Gluten Free Blueberry Lemon Loaf (Edit recipe)

Bring on spring with this burst of fresh and zesty flavor! Gluten free, dairy free, and low sugar option!

15 minutes

1 hour

Difficulty:

Intermediate

This is our estimate based on online research.
Calories:	121
Fat:	6 g
Carbohydrates:	31 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	259 mg
Fiber:	1 g
Sugars:	2 g
Calculated per serving.

by colleenshealthylife

Serves: 12

Ingredients

1.5 cup Gluten Free Flour
1 tsp Baking Powder
1 tsp Sea Salt
1 cup Lakanto Classic Monkfruit Sweetener (with Erythritol)
.33 cup Avocado Oil
2 whole Eggs
.5 cup Almond Milk
3 tsp Lemon zest
2 Tbsp Lemon Juice
.5 tsp Pure Vanilla Extract
1 cup Blueberries
1 Tbsp Arrowroot Flour, *

Lemon Glaze

1 cup Swerve Confectioners (powdered)
3 Tbsp Lemon Juice

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Whisk dry ingredients together
Mix together eggs, oil, sugar, vanilla, lemon juice and zest
Then, add in half the dry ingredients and half the milk, combining fully, then add remaining flour and milk. Allow batter to rest 10 minutes
Prepare a 9x5 loaf tin with parchment paper
Wet your blueberries (or use frozen) with water and shake off excess. Coat in arrowroot flour, or an additional tbsp gf flour
Add coated berries to the batter, and pour into loaf tin
Bake at 350 for 60-65 min
Allow to cool completely before topping with glaze
For glaze simply mix together ingredients until thickness level achieved. You can as more lemon juice if you want a more running I icing
Slice and enjoy!