I love having healthy treats on hand that my whole family can enjoy. This blueberry lemon bread works well as a snack at school or a quick bite after school.
I like to freeze one of the mini-loaves so I can pull it out of the freezer on a day when I’m too busy to bake. My children do eat gluten, but I think it’s good to give them a variety of grains, and they don’t even notice that they’re not eating wheat here.
Blueberry Lemon Bread
$.38 per serving
- 2 cups gluten-free flour or white whole wheat flour
- 1 teaspoon baking soda
- 1/2 tsp salt
- 2 eggs
- 1/4 cup coconut oil
- 1/4 cup applesauce
- 1/3 cup maple syrup
- Juice and zest of 1 lemon
- 1 cup blueberries
Preheat the oven to 350 degrees and grease two mini-loaf pans.
In a small bowl, combine dry ingredients.
In a large bowl, mix together the eggs, coconut oil, applesauce, maple syrup, lemon juice and zest.
Add the dry ingredients to the wet ingredients and stir to combine. Fold in the blueberries.
Transfer the batter to the 2 loaf pans and bake for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean. Alternately, you can use one regular loaf pan (bake for 45-50 minutes) or a muffin pan (bake for 20-25 minutes).
Blueberry Lemon Bread Price Breakdown
This recipe costs $4.55 to make, or $.38 per serving. Pre-packaged gluten-free snacks are expensive, and their ingredient lists typically contain highly processed ingredients.