Blueberry Lemon Bread

If you want to add some ‘zest’ to your breakfast or ‘squeeze’ something different into the lunchboxes, give this bread a go!

SERVES: 10

PREP TIME: 20 MINS

COOKING TIME: 1HR & 10MINS

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INGREDIENTS:

• 1 1/2 cups self-raising flour (I used spelt)

• 1 cup almond meal

• 1 cup Greek yoghurt (un-

• sweetened)

• 1 1/2 cups blueberries (If using frozen, defrost first)

• 2 eggs

• grated zest of 1 lemon

• juice of 1/2 lemon

• 1/2 cup brown rice syrup, honey or sugar

• 1 tsp. vanilla extract

DIRECTION:

1. Preheat oven to 160C. Line a loaf pan with baking paper and set aside.

2. Place eggs, yoghurt, brown rice syrup, vanilla, lemon juice, and zest in a large bowl and whisk to combine.

3. Add the flour and almond meal, whisk until combined. Then, fold through blueberries.

4. Spoon mixture into prepared loaf tin. Smooth mixture with spatula.

VARIATIONS & TIPS:

• Any berries work well, such as raspberries or even a mix of your favourite berries.

• This loaf is not very sweet, add 1/2 cup of sugar if you feel the need in step 2.

• Try this loaf toasted with a cup of tea it's delicious.

• This bread is a great breakfast on the run or lunchbox snack.

• Try some different toppings, mascarpone cheese with a little honey is my favourite.