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Blueberries
Blueberries
This gluten and dairy free blueberry lemon bread is a delicious breakfast or snack option. It's created with blueberries, which are high in antioxidants and fiber while being low in calories and carbohydrates. The wild blueberries used in this dish have more antioxidant anthocyanins than regular blueberries. Blueberries are known to minimize DNA damage that occurs in our bodies on a daily basis. We need antioxidants to repair the damage that happens on a daily basis, and with only 80 calories per cup, 3.5 grams of fiber, 9 grams of calcium, and 24% of the recommended value of vitamin K, these berries are a healthy addition to our diets. Blueberries lowering blood pressure may help avoid heart disease as well as maintain brain function and memory.
And perhaps, with increased memory, we will remember all the other crucial data we wish to remember, such as where I put my keys or when to put air in my tires. Blueberries play an important role in preventing diseases like cancer.
Lemons
Lemons
The lemon juice is another crucial element in giving this bread a pleasant, tangy flavor. There is no substitute for freshly squeezed lemon juice straight from the lemon. It's fresh, so all of the nutrients are present, and there are no preservatives or chemicals present, as in many bottled lemon juices. The tanginess of lemon juice can be attributable to citric acid, which accounts for 5% or more of the juice. It takes seven to fifteen years for a lemon tree to mature before it can begin producing lemons, so be patient (or be glad for someone else's patience because lemons are available at the grocery store). Learning that everything takes time has encouraged me to keep going when I don’t see things happening immediately in my own life.
Once you have your lemons and blueberries, gather the rest of your mise en place: your flour, baking powder, salt, sugar-free replacement, apple sauce, and coconut cream. The coconut cream is especially important, as it gives lift and tenderness to the bread. Make sure your oven is preheated to 350°F. You’ll need to put your bread immediately into the hot oven once it's mixed. Start with a glass bowl and add all of your dry ingredients, except the baking powder, and mix. Add in your applesauce and coconut cream and cut in with a fork like you would with pie crust. Cut in until the mixture resembles dough.
Add the juice of one lemon into a ¼ cup measuring cup and add in additional water. Add it to the bowl and mix. Add in the baking powder and quickly mix in along with ½ of the blueberries. Quickly add the batter to a 6.5 x 5.5 pyrex pan lined with parchment, and then add the additional blueberries on top. Place in the oven and bake for 25–30 minutes. Once the bread is completely done, you will let it cool for at least 10 minutes. Once it’s cooled, you can begin to cut it into slices. Add a drizzle of lemon icing or syrup, which is optional.
It goes well with lemonade for extra lemony-ness, a nice cup of tea, or a smoothie.
Disclosure: There may be some affiliate links in this post and I may receive commissions for purchases made through links in this post, not all links are affiliate links, some are just to more Information about the topic. Thanks for supporting The Love Feast Kitchen
Gluten & Dairy Free Vegan Sugar Free Blueberry Quick Bread
Ingredients
1 cup gluten free flour
2 tsp baking powder
Juice from 1 lemon + additional water to make 1/4 cup liquid
2/3 cup blueberries
1/4 cup apple sauce
1/4 cup coconut cream
3 tbsp whole earth sugar free replacement ( or 1-2 tbsp sugar )
1/4 tsp salt
Directions
350*
In a bowl, combine all the dry ingredients except for the baking powder, which you will add at the end. Add in the coconut cream and the apple sauce. Cut in with a fork till dough forms. Add the juice of one lemon into a 1/4 cup measuring cup, and then fill to the top with water. Add the lemon-water mixture and stir. Quickly add in the baking powder, stir along with half of the blueberries, and put immediately into a 6.5 by 5.5 square baking dish lined with parchment. Top with the remaining blueberries. Bake 350 for 25–30 minutes.
At 25 minutes, check to see if it’s baked either with a toothpick or a small knife, and if it comes out clean or the crumbs are dry, then it’s done. If it’s still wet in the center, bake for another 10 minutes.
Enjoy
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