4
•1 hrs, 10 mins
These stuffed bell peppers incorporate the black bean recipe I shared from an earlier pos...
Healthy lemon blueberry loaf cake - vegan + gluten free + refined sugar free
Anya
wellnesswanya
Serves
9Cook
50 minsPrep
30 minsDifficulty
easyThe flavor combination of lemon & blueberries has to be one of my favorites. The balance of the citrus and tartness of the lemon with the sweetness of the blueberries gives this loaf an amazing flavor without the puckering you do when you bite into a slice of lemon.
Ingredients
3 flax eggs
¼ cup fresh squeezed lemon juice
¼ tsp salt
1 tsp baking soda
⅛ cup avocado oil
1 ⅓ cups oat flour
zest of ½ a lemon
⅛ cup avocado milk
⅓ cup coconut flour
¾ cup frozen blueberries thawed
¼ cup pure maple syrup
Instructions
Step 1
Thaw your blueberries.
Step 2
Prepare an 8x4 in loaf pan with parchment paper and preheat the oven to 350 degrees f.
Step 3
Make the flax egg by combining the flaxseed meal and water and let sit for about 8 minutes, mixing every few minutes.
Step 4
In a large bowl whisk together the dry ingredients.
Step 5
In a separate bowl combine the wet ingredients. add the dry ingredients to the wet ingredients and mix until well combined. lastly, fold in the blueberries.
Step 6
Pour into the prepared loaf and bake for 45-50 minutes until a tester inserted comes out clean.
Step 7
Let cool for about 15 minutes and then remove from the pan and place on a wire rack. let cool completely.
