This Blueberry Lemon Bread is a winner recipe. It’s so moist and delicious with bursts of blueberries and zest of lemons in every bite! It is also gluten-free and vegan with amazing taste and texture. For me, if my son Daevyd approves my recipes, its a 10 out of 10. He kept asking for more. What’s so special about this bread is that’s it’s gluten-free, milk free, egg free, refined sugar-free. I was inspired to make this bread for two reasons, I had a two-pound container of blueberries in my refrigerator for a week, trying to figure out what to do with them. My husband kept reminding me to freeze them for making smoothies later if I’m not going to use them right away. I was just waiting for that inspiration as to what to make with them. I already had a Blueberry Muffin recipe and Blueberry Pomegranate Breakfast Parfait. On another note, we just got back from spending eight days in Cancun Mexico, I must say it has been one of my best vacations abroad so far. We had the most wonderful time relaxing, touring and spending time with family! As a gluten-free vegan, I was surprised about the wonderful variety of foods that were available at the 13 restaurants on site. We ate the most flavorful dishes I have had in awhile (apart from my own cooking, lol). We stayed at Grand Mayan at Vidanta Riviera Maya, where the staff was amazing and there were lots of fun thing to do all day long. Here is a video showing my husband and son Daevyd at the poolside! Well, I’m back in Florida and all rested and ready to embark on more work. This recipe is very easy to make, I used gluten-free flour here but I have used rice flour and oat flour with success. You would just need to adjust the liquid. You can use whatever sweetener you prefer but you might have to use less liquid if using a liquid sweetener. Bake until a fork inserted into the center comes out clean. I made a lemon kind of icing and drizzled it all over the blueberry bread and it made it more moist and delicious!
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