This Paleo Lemon Blueberry Raspberry Bread is a tasty Spring-inspired quick-bread made with almond and coconut flour. It’s healthy enough for breakfast and just sweet enough to satisfy as a lovely dessert!
In a world where most of our rhythms and routines are a little out of sync, is it odd that a grocery store somehow brings a sense of normalcy to things? In an effort to respect the requests of the government and love those who are more at risk to the Covid 19 virus, our family has been social distancing ourselves. My kids haven’t been in the car to go to a destination in weeks. Josh has worked from home for nearly three weeks now and aside from a couple doctors appointments and the grocery store for food and essentials, I’ve been home, too.
Honestly, visiting Sprouts feels like a little treat for me. I’m there once a week and so many of the employees have become friends. As silly as it seems, it’s nice to go somewhere and have brief face-to-face (even at a distance) conversations with other adults. To be able to check in on them and have them ask about my little ones. It’s amazing how hard and challenging times bring to the surface all the little things we take for granted. And suddenly we find ourselves super grateful.
Why I love this Paleo Lemon Blueberry Raspberry Bread
- Beautiful Spring-inspired colors – need pretty things to distract from “real life”
- Paleo, Gluten-Free, Dairy-free, thank you Almond Flour and Coconut oil!
- Refined Sugar-Free, Hello Honey!
- So many fresh berries!
- Healthy enough for Breakfast, sweet enough for dessert!
- A lovely addition to whatever Easter spread you do or do not have planned.
Clearly I love Sprouts for other reasons, too. With an abundance of fresh produce, plus their seasonable bulk-bin scoopables, I will forever be hooked on this place. Their produce and bulk-bins are what bring me back again and again. But I also really love their extensive options in the way of health foods. Whether you enjoy any and all foods, eat a strict gluten-free|vegetarian|paleo|vegan diet, or fall somewhere in between, Sprouts has endless options to make it easy.
For this Paleo Lemon Blueberry Raspberry Bread, I used almond flour in place of traditional AP flour, combined with a little coconut flour and arrowroot flour. The almond flour creates a lovely based for the fresh lemon, blueberries and raspberries to really shine. The coconut flour adds a hint of sweetness and the arrowroot helps keep the bread from being too dense. I opted to sweeten the bread with raw unfiltered honey. The honey sweetens the bread without making it overly sweet.
The glaze is super fun, but also totally optional. It’s made with coconut cream, seedless jam, honey, and a little lemon. You can easily up the lemon flavor by adding more zest, or mellow it out by skipping the zest altogether.
This Paleo Lemon Blueberry Raspberry Bread would make a lovely addition to your Easter Brunch spread.
Without question, Easter will be different this year. There’s no guarantee churches will be gathering again. It’s likely restaurants and many non-essential stores will still be closed. And highly likely that we will still need to keep distance from others. But none of that diminishes what Jesus did on the cross, nor the victory that changed everything when he rose from the grave.
As a family, we will celebrate! And while my main priority with my children will be to focus on Jesus, I also plan to to make it a day of fun for them. An egg-hunt in the back yard, Easter baskets with sweet odds and ends, and of course – a traditional picture taken in our Easter outfits.
PLUS a yummy spread of food. Because where there is celebration, there will also be good food. And this Paleo Lemon Blueberry Raspberry Bread will likely be among that food. 😊
Looking for other healthy baked goods, check out some of my favorites below:
- Gluten Free Zucchini Chocolate Chunk Muffins
- Turmeric Ginger Banana Muffins | GF + DF
- Gluten-Free Blueberry Zucchini Muffins
Paleo Lemon Blueberry Raspberry Bread
- FOR THE BREAD:
- 1 1/2 cups fine blanched almond flour
- 1/4 cup coconut flour
- 1/4 cup arrowroot flour
- 1 tsp baking soda
- 1/4 tsp baking powder
- pinch of salt
- 1/4 cup melted coconut oil
- 1/3 cup raw unfiltered honey
- 1 tsp vanilla
- 3 tbsp freshly squeezed lemon juice
- Zest of 1 large lemon
- 3 large eggs room temp
- 1/2 cup fresh blueberries
- 1/2 cup fresh raspberries
- FOR THE GLAZE:
- 1 1/2 tbsp whole coconut milk from the can the top solid part*
- 1 tbsp raw unfiltered honey
- 1 tbsp seedless raspberry jam
- 1/2-1 tbsp fresh squeezed lemon juice**
- 1 tsp lemon zest
- Preheat oven to 350 degrees and line a medium loaf pan with parchment paper - I used an 8.5” x 4.5” glass dish.
- Add 1 1/2 cup almond flour, 1/4 cup coconut flour and 1/4 arrowroot flour to large bowl, followed by 1 tsp baking soda, 1/4 tsp baking powder and pinch of salt. Whisk until well combined.
- In a separate large bowl, add 1/4 cup coconut oil (melted and slightly cooled) with 1/3 cup raw unfiltered honey, 1 tsp vanilla and3 tbsp freshly squeezed lemon juice. Whisk to combine, then add 3 eggs and zest of one large lemon. Continue to whisk until well combined.
- Add almond flour mixture to wet ingredients and mix until well incorporated. Finally, fold in blueberries and raspberries (I gently cut some of my larger raspberries so they weren’t so big), keeping a few to add on top.
- Pour batter into prepared loaf pan, spread evenly and top with few remaining blueberries and raspberries. Bake for 35 minutes, then cover with foil and bake additional 10-15 minutes or until toothpick inserted in the center comes out clean. Allow loaf to cool completely in the pan/dish before removing.
- Once loaf has cooled completely, make the glaze by adding 1 1/2 tbsp coconut milk, 1 tbsp honey, 1 tbsp seedless raspberry jam and 1/2-1 tbsp fresh squeezed lemon juice, and 1 tsp lemon zest to small pot, cook over low heat, stirring continuously, until smooth consistency is reached. Remove from heat, allow to cool slightly and drizzle over bread. Cut into 8-10 slices and enjoy!
- Store in refrigerator and allow to come to room temperature before serving or heat in oven or toaster oven at 250 degrees for 2-4 minutes.
- Do not shake coconut milk in can, instead open from top and scoop off only the solid cream for the glaze.
- Amount of lemon depends on your personal preference
- Nutrition info based on 10 slices with glaze.
This post is sponsored by Sprouts Farmers Market, but all opinions are my own. Thanks for supporting the brands that keep Lemons and Basil in action!