Lemon and Blueberry Loaf

I'm all about eating in season. There's nothing better than a juicy ripe tomato in summer or a new season apple right from the tree. And as I'm sure you're aware it's the height of blueberry season, so while they're fresh and cheap I thought I'd create a blueberry lunch box loaf everyone will love.

There are a few substitution suggestions for those who are dairy-free, strict grain-free and sugar-free, but the few loaves I've made trying the different variations have all been winners! So whether you use coconut yoghurt or greek, buckwheat flour or tapioca, maple syrup or rice malt syrup, they all come out just divine.

This light yet moist loaf will keep in the fridge for up to 4 days and is just delicious with some yoghurt or melted butter. 

INGREDIENTS:

• 3 large eggs
• 1 cup of greek yoghurt (or coconut yoghurt for dairy free)
• 1/3 cup extra-virgin olive oil 
• 1/3 cup rice malt syrup or maple syrup
• 1 tsp vanilla essence
• zest and juice of 1 large organic lemon
• 1 1/2 cup almond flour
• 1/2 cup buckwheat flour or tapioca flour
• 3 tsp baking powder
• 125g punnet of fresh blueberries (can also use frozen)
• desiccated coconut for sprinkling

 DIRECTIONS:

1. Preheat oven to 160 degrees and line a standard loaf tin with baking paper.

2. In a bowl, combine eggs, yoghurt, oil, syrup, vanilla, zest and juice and whisk to combine.

3. Add flours and baking powder and gently combine. Careful not to overmix.

4. Lastly, fold through the blueberries (careful not to crush them).

5. Spoon mixture into the loaf pan and smooth flat with a knife. Sprinkle with coconut.

6. Transfer tin to hot oven and cook for 60 minutes. Nearing the end of the cook time, if the top is browning too much, simply cover with a piece of tin foil.

Let cool slightly before slicing. Enjoy!