This past weekend I got the pleasure of going to the lake and creating a few new recipes. The lake always gets my creative juices flowing and allows me some fun focused time to get my hands dirty in the kitchen!
My grandma loves breakfast breads especially when fruit is added. This is one I came up with that was a big hit and did not take too much effort in the process.
Hope you enjoy as much as I did creating!
Ingredients:
1 cup of gluten free flour
1/4 cup of coconut flour
1 scoop of vanilla whey protein powder
1 teaspoon baking powder
1/4 cup grass-fed butter, melted
2 Tbsp of melted coconut oil
3/4 Cup raw coconut palm sugar
2 eggs
1 teaspoon vanilla extract
2 Tablespoons fresh lemon juice
1/2 cup unsweetened vanilla almond milk (you can use any non dairy milk you like)
1 cup fresh blueberries (you can use frozen too)
Lemon Icing:
2 tablespoons coconut oil, softened
2 tablespoons raw honey
1 teaspoon fresh lemon juice
Directions:
- Preheat oven to 350*F and grease a 9″x 5″ loaf pan
- In a large bowl, stir the flours, protein powder, and baking powder.
- Next, blend together the melted butter, sugar, eggs, vanilla, milk, and lemon juice. Mix until well combined.
- Rinse off the blueberries (if using fresh) so they have just a bit of moisture on them, then throw them into the flour mix.
- Pour batter into the loaf pan and bake for 35 to 40 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Cool bread in the pan for about 15 minutes.
- To make the Lemon glaze whisk together the melted coconut oil, honey, and lemon juice until icing like. Then pour glaze over the warm loaf. Allow to set a few 5 minutes.
Enjoy!
Fit Chic