Gluten Free Lemon and Blueberry Bread

Blueberry Brunch Bread!

Gluten-free, full of Berries and honestly, just delightful!
This is a breakfast that is sure to impress or a lunch box staple for a tea time treat!

Ingredients:

• 2 Punnets of Blueberries, 500g

• Small Lemon, Juice + Zest from one half

• 3 Eggs

• 2 cups of gluten free flour, all purpose

• 100 g butter, melted

• 1/2 cup of greek yoghurt

• 1 Tbs of baking powder

• 1 Tbs of vanilla essence

• 100g of Ricotta

• Honey, to taste

• Pinch of salt

• Flaked Almonds
  

Method

1. Add flour, baking powder and salt to a bowl. Mix with a spoon

2. Add eggs, lemon juice and zest, melted butter, yoghurt, vanilla essence and a generous squeeze of honey to another bowl. Whisk until combined.

3. Slowly add the flour in and mix until a smooth batter forms (you can do this using a mixer or by hand)

4. Gently add half of your blueberries (250g) into the mixture

5. Line a baking tray and add the mixture. Add some more blueberries to the top

6. Cook in the oven at 180degrees for around 45 minutes (or until the skewer comes out clean)

7. Allow to cool a little before removing from the tin, cut and serve with ricotta, some more blueberries, flaked almonds and some more honey

1. Notes:

   • Add more honey to the mixture make it sweeter, or add less for a more savoury bread

Recipe source: A Better Choice