 LEMON BLUEBERRY LOAF (GLUTEN FREE, VEGAN)
Serves 10-12 Ingredients ¼ cup of coconut oil 200ml of unsweetened coconut milk Juice of ½-1 lemon Rind of ½-1 lemon 8 tbsp. of maple syrup 150g of homemade gluten free flour mix (1 ½ cups of brown rice flour, ½ cup of arrowroot powder, ¼ cup of white rice flour, ¼ cup of tapioca flour) 150g of ground hazelnuts 2 heaped tsp. of baking powder (gluten free) ¼ tsp. baking soda ½ cup of fresh blueberries Directions Preheat the oven to 180C (fan) Grind the hazelnuts in a food processor or blender until a flour forms Then combine the gluten free flour, ground nuts, baking soda, baking powder in a bowl In another bowl combine all the wet ingredients (not the blueberries) and then combine this with the dry ingredients and fold through the blueberries Line a loaf tin with baking paper and place the mixture into the tin Bake for 30 minutes or until a toothpick or knife comes out clean Leave to cool off then slice into 10-12 pieces (can be frozen) Adapted from rhiansrecipes.com
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