Ingredients

The following ingredients have 8 Servings
  • 1 cup + 2 tablespoons oat flour
  • 1 cup packed almond flour
  • 1/4 teaspoon salt
  • 3/4 teaspoon baking soda
  • 1 egg (slightly beaten)
  • 1/3 cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 cup unsweetened vanilla almond milk (or milk of your choice)
  • 2 tablespoons avocado oil or coconut oil
  • 2 tablespoons fresh lemon juice (for more lemon flavor, reduce milk by 2T and add an extra 2T of lemon juice)
  • Zest from one lemon (be careful to only get the lemon zest and not the whites of the lemon to avoid bitterness)
  • 1 cup fresh blueberries (frozen works well, too! - coat with a tsp of almond flour to prevent sinking)

Instruction

  • Preheat oven to 350 degrees F. Line a loaf pan or 8x8 inch cake pan with parchment paper. 
  • In a large bowl, whisk together oat flour, almond flour, salt and baking soda.
  • In a separate large bowl, mix together egg, maple syrup, coconut oil, vanilla, almond milk, lemon zest and lemon juice until smooth and well combined. Add dry ingredients to wet ingredients and stir until just combined.
  • Gently fold blueberries into batter, then pour into prepared loaf pan.
  • Bake for 30-35 minutes or until a toothpick inserted come out clean. Let cool.