Blueberry Lemon Loaf
Photo: © Kathleen Finlay
This loaf has a light texture and bright flavor. It's not too sweet, so it's great to make for breakfasts on the go. The toasted coconut adds not only flavor but also fiber and vitamins.

Makes 1 loaf

Ingredients


  • 1/3 cup coconut oil, plus extra for pan
  • 1/3 cup unsweetened, dried coconut
  • 2/3 cup brown-rice flour
  • 1/2 cup almond flour
  • 1 tsp. baking powder
  • 1/2 tsp. sea salt
  • 1 medium apple, peeled and grated or finely chopped
  • 3 eggs, lightly beaten
  • 1/3 cup maple syrup
  • 3/4 cup fresh blueberries
  • 1 Tbsp. lemon zest

    Directions


    Preheat oven to 350° F and grease an 8-by-4-inch loaf pan with coconut oil.

    Combine coconut oil and coconut in a small frying pan. Heat over medium heat, stirring often, until coconut becomes light golden brown. Set aside to cool slightly.

    In a large bowl, stir together brown-rice flour, almond flour, baking powder and salt. Add apple and toss until the pieces are evenly coated.

    Stir in reserved toasted coconut, eggs and maple syrup, then fold in blueberries and lemon zest. Pour batter into greased loaf pan.

    Bake for 20 minutes. Reduce heat to 325° and bake for an additional 20 minutes, or until a skewer inserted in center of cake comes out clean.

    Let cool in pan for about 10 minutes, then turn loaf out on a rack and let cool completely.

    Reprinted from Coconut Every Day: Cooking with Nature's Miracle Superfood (Pintail; June 3, 2014). Photos: © Kathleen Finlay. Recipe: © Sasha Seymour, 2014.
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