Good morning lovely humans! This week I have had so much cooking energy–and it feels great! I feel like for the last few months, I just haven’t really been inspired to cook things or create new things. I’ve been eating take out (in the form of salads because I’m still me!) and I’ve really neglected my kitchen.
But all of that has changed! And I think I know why too. My old job as a food stylist had me cooking around the clock and styling dishes. It made the idea of coming home and doing the same thing for The Nourished Mind, a little less exciting. (Especially because at least at my job I had an assistant to prep the food, a photographer or videographer to shoot the food, and an editing team to pretty it all up! Here, it’s just me and my living room light.)
Now that I’m something new–a job that allows me to wear many different hats, I feel more inspired to get into the kitchen! And it feels oh so good.
This Paleo Blueberry Lemon Loaf recipe is actually from Fit Mitten Kitchen, and I barely made any changes to it! I swapped the ghee for butter, doubled the blueberries (cause duh) and then topped the loaf with a Coconut Butter Glaze and Candied Lemon Slices (made with honey!)
And it’s so tasty! And so pretty.
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Another thing I’ve really been working on is my photography and editing. I’m so used to working with such a talented team of shooters and editors, that I often get frustrated with my own work:
Ugh, it’s not in focus.
How did I not notice that huge smear?!
Why do the colours keep coming out wonky?
So if any part of you feels that way, definitely know you are not alone! It takes time, and lots of practice. (Oh, and great light, which my apartment offers up only sporadically.)
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So yeah, I definitely hope you make this Paleo Blueberry Lemon Loaf! And if so, be sure to tag me on instagram @thenourishedmind ! I love to follow along.
That’s all I have for now, but definitely stay tuned for more fun things to come! And if you haven’t already, be sure to sign up for my newsletter to stay updated on the latest recipes and posts!
See ya later gators,
Paleo Blueberry Lemon Loaf
Ingredients
- 2 cups almond flour
- 1/4 cup tapioca flour
- 1 tsp baking soda
- 1/4 tsp salt
- zest of 1 lemon
- 3 eggs room temperature`
- 1/4 cup grass-fed butter melted
- 1/4 cup honey
- 1/2 tsp vanilla extract
- 1 1/2 cups blueberries plus extra for topping
Candied Lemons
- 1 lemon sliced, seeds removed
- 1/2 cup honey
- 1/4 cup water
Coconut Butter Glaze
- 3 tbsp coconut butter
- 2 tbsp honey
- 1 tbsp almond milk unsweetened
Instructions
For the Paleo Blueberry Lemon Loaf
- Preheat oven to 350F and line an 8x4 baking loaf with parchment paper.
- In a large bowl, whisk together almond flour, tapioca flour, baking soda, salt and lemon zest.
- In a smaller bowl, whisk together eggs, butter, honey and vanilla extract. Add wet mixture to dry and stir to combine. Add in blueberries.
- Pour batter into loaf pan and bake 35-40 minutes. Cool completely. ( Fit Mitten Kitchen recommends covering with aluminum half way through, but I didn't have any! I also went a little 40 min because my cake tester wasn't coming out clean, and eventually just pulled it anyway, and once it cooled I found it was in fact completely cooked!)
For the Candied Lemons
- Bring water and honey to a boil and gently add lemon slices. Simmer for 12-15 minutes.
- Remove from heat and place on a baking rack to cool completely.
For the Coconut Butter Glaze
- Whisk together all ingredients. Set aside.
To Assemble:
- Drizzle coconut butter glaze on top of loaf. Top with candied lemon slices and blueberries. Allow for glaze to set.
I love the blueberry ratio here, Tisha! The loaf looks absolutely delicious and I am loving that it’s refined sugar free.
Thank you! Yes, the more blueberries the better in my opinion! 😉
Hello, is there a sub for eggs? Could I use mashed banana?
thank you
I haven’t tried it, but you could try adding 1 banana for every egg. You could also try replacing the eggs with a flax or chia eggs! Let me know how it goes if you do!