Sunday, March 13, 2011

Gluten Free Blueberry Bread

For a recipe that uses no oil or butter, this bread is scrumptiously dense and moist.  The mild blueberry flavor pairs well with the blanched almond flour.  I enjoy a slice spread with butter from the farmer's market, yummy. 

Gluten Free Blueberry Bread

2 1/2 C blanched almond flour
1/2 tsp salt
1/2 tsp baking soda
3 eggs
1/2 C honey
1 tsp lemon juice
1 C fresh or thawed frozen blueberries

Preheat the oven to 350
Whisk the eggs, honey and lemon juice
Mix in the blanched almond flour, salt and baking soda
Gently fold in the fresh or thawed blueberries
Pour into a buttered loaf pan, smoothing out the top
Bake for 45-55 minutes
Remove from the oven and let cool on a cooling rack
Slice into thick slices


Anonymous said...

MMMMMMMMMMM,....What a delightful & tasty appetizing gf blueberry bread!

Yummie! :)

Francise said...

This bread was delicious and so easy to make!