Lemon Poppyseed Blueberry Loaf

Moist. It might be one of the most hated words in the English language, but when it comes to baked goods - it is always a good thing. This easy and delicious cake is gluten-free, grain-free, dairy free (if coconut yogurt is used in frosting), and...yes, moist!

This cake is not completely sugar-free, but it is much lower in sugar because I replace some of the sugar with a healthy sugar alternative - monkfruit/allulose. It does also contain some maple syrup, which is a natural sugar that is better for the metabolism when used in moderation.

I use both almond flour and tiger nut flour in this recipe, but if you can't find tiger nut flour, you can replace it with more blanched almond flour.

Tiger nuts are a unique food, they are part of the tuber family and considered one of the best sources of "resistant starch." Learn more about resistant starch here, and why it is referred to as "the skinny starch.

LEMON POPPYSEED BLUEBERRY LOAF:

First, set your oven temperature to 350 degrees, oven should be fully preheated when the loaves goes in.

INGREDIENTS:

• 1.5 cups blanched almond flour (I like this brand, because it is organic, but you can also find blanched almond flour at Trader Joes and Costco).

• 1/2 cup tiger nut flour (Tiger nuts are small tubers. If you don't have tiger nut flour, you could just use 1/2 cup more of almond flour).

• 1/2 teaspoon Real Salt

• 1 teaspoon baking soda

• 1/4 teaspoon baking powder

• 2 teaspoons poppyseeds

• 2 Tablespoons monkfruit/Allulose sweetener (I use Lakinto brand). If you prefer, you can use coconut sugar instead.

• 3 organic large eggs

• 1/3 cup maple syrup

• 1.5 teaspoon of vanilla extract

• The zest from 1 organic lemon

• The fresh juice from 1.5 small lemons (about 1/3 cup juice)

• 1/3 cup virgin coconut oil - (melt - if not already)

• 1 cup of organic blueberries (frozen is fine).

  
  

Frosting Ingredients: (optional - these loaves are delicious without the frosting)

• 1/4 cup coconut manna (also sometimes called coconut butter)

• 2 Tablespoons maple syrup

• 1 Tablespoon monkfruit/allulose sweetener

• 2 Tablespoons fresh lemon juice

• 1 Tablespoon plain unsweetened yogurt (or coconut yogurt for vegan)

• 2 teaspoon organic alcohol-free vanilla (note: regular vanilla with alcohol does not work, skip it if you can't find alcohol free, or use the vanilla from 1 bean)

• 1/8 tsp Real Salt (brings out flavors & sweetness)

• 

  Fresh out of the oven! If you don’t want to frost them, they are delicious AS IS, or you could sprinkle with a touch of powdered sugar.

  
  

Directions:

1. Preheat oven to 350 degrees.

2. Brush coconut oil on your mini loaf pan (This is the mini loaf pan I use, if you don’t have a mini loaf pan, a 9” square glass Pyrex baking dish will do). Set aside.

3. Put the eggs, maple syrup, vanilla, lemon juice & zest into a bowl or large measuring cup, whisk to break up yolks.

4. Add in the dry ingredients (flours, salt, baking soda/powder, poppyseeds, monkfruit), whisk it to incorporate it together.

5. Add the coconut oil to the rest of the ingredients, stir to combine (melt first for 15 second in microwave if not liquid already).

6. Spoon the batter into the prepared loaf pan - the batter should fill it about 1/2 to 3/4 of the way, Sprinkle the blueberries over the top.

7. Put it into the preheated 350 degree oven for 22-25 mins (or until lightly browned around the edges and a toothpick inserted in the center comes out clean). Take out when done, and allow to cool for 10 mins.

8. If using the frosting - make the frosting while the cake is cooking/cooling.

9. Put all of the frosting ingredients into a small glass dish or a small food processor or blender. (note - the coconut oil in the manna rises to the top, and needs to be stirred in, kind of like natural nut butters). Stir the coconut manna until soft (sometimes I will put it into the microwave for 15 seconds to soften it). Add the rest of the frosting ingredients and stir or mix until combined and smooth.

10. Put frosting in refrigerator until ready to frost your loaf.

11. Once your cake is slightly cooled, you can spread the frosting on the top & serve!

12. Keep loaves in an airtight container in refrigerator for up to 4 days.