Gluten Free Lemon Blueberry Loaf Cake

Name: Gluten Free Lemon Blueberry Loaf Cake
Ingredients: ½ cup grapeseed oil; 1 cup coconut palm sugar; Juice of 1 large lemon; Zest of one large lemon; 2 eggs; ½ cup almond milk (or regular milk if you’re not dairy free); 2 cups gluten free flour (3/4 cups almond flour, ½ cup sorghum flour, ½ cup brown rice flour, ¼ cup tapioca flour) + 1/8th teaspoon xanthan gum (or 2 cups flour if you’re not gluten-free); 2 teaspoons baking powder; ¼ teaspoon sea salt; 1 cup blueberries; ¼ cup poppy seeds (optional); ½ cup icing sugar; 2-3 tablespoons lemon juice

amotherworld.com

Blueberries are in season! Must try this sweet and tangy lemon blueberry poppy seed loaf that happens to be gluten and dairy free!

Keywords

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food
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recipes

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Ingredients

½ cup grapeseed oil
1 cup coconut palm sugar
Juice of 1 large lemon
Zest of one large lemon
2 eggs
½ cup almond milk (or regular milk if you’re not dairy free)
2 cups gluten free flour (3/4 cups almond flour, ½ cup sorghum flour, ½ cup brown rice flour, ¼ cup tapioca flour) + 1/8th teaspoon xanthan gum (or 2 cups flour if you’re not gluten-free)
2 teaspoons baking powder
¼ teaspoon sea salt
1 cup blueberries
¼ cup poppy seeds (optional)
½ cup icing sugar
2-3 tablespoons lemon juice