Apple Blueberry Lemon Loaf (Paleo, Gluten Free, Clean Eating, Dairy free and Nut Free)

IMG_2694 (640x427)You know my love for creating breakfasts. We have a great start to the new year with the public holidays. That usually means I try to make something up fresh for all of us. On other days though, I like to whip up a loaf of some sort and toast it for breakfasts for the boys. IMG_2699 (640x427)

I’m a little boring for breakfasts usually- I like my predictable yogurt with home made granola or eggs for breakfasts at home. Somehow, I find comfort in that. At times though, I do break the tradition and have waffles, pancakes or even a slice of loaf.

Breakfasts for lunch or snack? That’s a different story. You can find me eating eggs anytime of the day, or a sneaking in a spoonful of nut butter. Perhaps even toasting up a slice of banana bread before my workouts. Apple Blueberry Lemon Loaf

I love love love this loaf that I made some time back. A very simple Apple Blueberry Lemon Loaf. The sweetness of apples is balanced by the tartness of lemon and blueberries. It is nut free as well which is a good school item if that’s in your territory (not too far for me too!). 

Apple Blueberry Lemon Loaf
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Prep Time
20 min
Cook Time
45 min
Prep Time
20 min
Cook Time
45 min
  1. 1 apple diced
  2. 1/4 cup coconut flour
  3. 1/2 cup desiccated coconut
  4. 2 tsp baking powder
  5. 1/4 tsp baking soda
  6. 3 eggs
  7. 3/4 cup milk of your choice. I used almond or coconut
  8. 2 tbsp tahini
  9. 1/2 lemon juiced and zest
  10. 1/2 cup blueberries for topping.
  1. Preheat Oven. Line baking loaf
  2. Whisk wet to dry ingredients (Except blueberries!) Spoon into lined baking loaf and top with blueberries and more shredded coconut. Bake 180C for 45 minutes.
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