Blueberry Lemon Bread
This blueberry lemon bread is a light gluten-free, dairy-free snack.
Cost $.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 mini loaf pans and bake for 30 to 35 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).
Calories: 150kcal | Carbohydrates: 23g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 27mg | Sodium: 200mg | Potassium: 44mg | Fiber: 2g | Sugar: 8g | Vitamin A: 46IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg