Blueberry Lemon Breakfast Bread {Gluten Free, Refined Sugar Free}

When life gives you lemons, *squeeze* the day and make this lemon blueberry bread!

I’m so excited to finally share this recipe! I’ve been teasing it on Instagram (@thegranoladiaries) and getting TONS of comment asking me to JUST POST ALREADDDYYYY. So I am!

2018-04-08_15-39-25_193I debated calling this a “loaf” or “bread” or “cake” even, but ultimately decided on “breakfast bread”. I decided the breakfast part is important to emphasize that the ingredients are all nutritious, filling, and won’t cause a sugar crash (sweetened with just a touch of honey)! With a base of oat flour, this bread is *almost* equivalent to a nutritious bowl of oatmeal for breakfast. Except the lemon and blueberry make it feel a lot more springy than a bowl of wintery oatmeal!

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The ingredients are all super simple pantry staples, and you can even use frozen blueberries. So there is a good chance you can make this right. now. (GO!!!!)

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The inspiration for this loaf came from a recipe Lindsey at Pinch of Yum posted the other week for… blueberry lemon bread! You can find that here. BUTTT, she insisted that white sugar was the best/only way to sweeten it. Challenge accepted.

While I am sure Lindsey’s loaf is super delicious, I set out to make a gluten and refined-sugar free version, so I could eat the loaf for breakfast. ‘Cause that’s just how I roll. And now you can have this loaf for breakfast, and Lindsey’s for dessert. Win win!

IMG_4045If you enjoy having oat flour-based baked goods for breakfast (holla!), these are some other great options: my famous Healthified Carrot Cake, Banana Bread Baked Oatmeal, 5 ingredient blender banana bread, or go crazy with some Chocolate Banana Bread.

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Blueberry Lemon Breakfast Bread 
By The Granola Diaries 

Ingredients

  • 1/3 C Coconut oil, melted and cooled
  • 2 – 4 Tbsp honey (more = sweeter)
  • 2 eggs
  • Juice of 1 medium lemon
  • 1/3 C Almond Milk (can sub regular milk)
  • 1.5 C Oat flour
  • 1 tsp Baking powder
  • Pinch of salt
  • ~ 1 C Frozen blueberries

Directions:

  1. Preheat oven to 350 and line a loaf tin with parchment or grease with coconut oil.
  2. Whisk coconut oil, honey, eggs, and juice of 1 lemon in a bowl.
  3. Fold in oat flour, baking powder, pinch of salt, and almond milk and stir until just combined. Lastly, fold in blueberries very gently.
  4. Transfer to loaf pan, top with a couple extra blueberries, and bake for 38 – 40 minutes! Allow loaf to cool and then slice and enjoy! Store in fridge or free
  5. SHOW ME YOUR CREATIONS on Instagram and Facebook using #TheGranolaDiaries – and tag me @thegranoladiaries!

NOTES:

  • I think this would also be delicious with raspberries!
  • Top with melted coconut butter as a frosting, optional.
  • Store in fridge, or slice and freeze.

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2 thoughts on “Blueberry Lemon Breakfast Bread {Gluten Free, Refined Sugar Free}

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