By: Carleen, Busy Working Mom, Blended Family of 5 Kids, Gluten & Dairy Free Lifestyle
{M.S., OTR/L, Wellness Coach, RYT 500hr, Reiki Master/Teacher, Endurance Coach}
This Blueberry Lemon Banana bread was so delish! (Psst… it’s also gluten and dairy free!). [Photo credit to original author...link to original recipe below.]
I made this to bring to the Empower Wellness Yoga end-of-spring brunch the other morning.
Well, I actually made two batches and tested it out on my kids over the weekend  After they devoured it and begged for seconds, I knew it would be a hit at the brunch gathering!
I subbed out the flour in the recipe for Namaste Gluten Free flour (I use this for everything!).

I also recommend cooking it twice as long as the recipe says. I cooked mine for approximately 55 minutes at 350. Psst....Don’t forget the toothpick trick!
I also love that the author recommended lining
my baking pan with parchment paper. I don’t know why I’ve never done this before, but it was absolutely brilliant!  No scrubbing the pan, and the loaf of bread came out beautifully! 
Below is the recipe from the author (click here for more details and the original post from the author):
Paleo Lemon Blueberry [& Banana] Bread 2 cups almond flour 2.5 tablespoons coconut flour 1.5 teaspoon baking soda 3 eggs 2 tablespoons almond milk 1/4 cup honey or maple syrup 2 small bananas, very ripe, mashed 1/4 cup coconut oil, melted Juice and zest of 1 lemon 1 cup fresh blueberries
Combine dry ingredients (except blueberries) in one bowl and wet ingredients in another. Then slowly add wet ingredients to the dry ingredients. Next carefully fold the blueberries and pour into your baking pan that is lined with parchment paper. 
Enjoy!!
Carleen
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