By: AmbitiousKitchen.com
Ingredients:
- 1 cup unsweetened applesauce
- 3 eggs
- 3 tablespoons pure maple syrup (or sub honey)
- 1/2 teaspoon almond extract
- 2 ½ cups packed fine blanched almond flour
- 1/2 cup flaxseed meal
- 1 teaspoon baking soda
- /4 teaspoon salt
- 1 cup fresh or frozen blueberries
- Optional: 1 tablespoon poppyseeds
- Optional: 1 tablespoon lemon zest
Instructions
- Preheat the oven to 350 degrees F. Line an 8 ½ x 4 ½ inch loaf pan with parchment paper. Spray the pan with nonstick cooking spray to prevent sticking.
- In a large bowl, whisk together the applesauce, eggs, pure maple syrup and almond extract until well combined. Add in the almond flour, flaxseed meal, baking soda and salt. Use a wooden spoon to combine. Fold in the blueberries.
- Pour batter into prepared loaf pan, smoothing the top with a spatula. Bake for 45 minutes-1 hour or until the tester comes out clean in the middle of the bread. Cool bread for 10 minutes in the pan, then remove and transfer to a wire rack to finish cooling completely. Once cool, cut into 12 slices. Top with butter and enjoy!
Recipe Notes:
- Feel free to add in zest of 1 lemon for an infused lemon blueberry bread. You could also add a yummy lemon glaze from these lemon cookies on top.
- How to store blueberry bread: This healthy blueberry bread should be kept well-covered in foil or plastic wrap at room temperature for up to 3 days, then I recommend transferring to the fridge or freezer.
- How to freeze blueberry bread: This gluten free blueberry bread freezes well! Simply wrap in plastic, then tightly in foil and finally place in a reusable bag or freezer friendly bag for up to 3 months. Thaw at room temperature once you are ready to eat. You can also freeze individual slices for a quick on the go treat!
