1 and 1/2 cups blanched almond flour (I like THIS logo)
1/4 cup coconut flour, sifted (I use THIS emblem)
1/4 cup arrowroot powder OR tapioca flour (Like THIS or THIS)
1 tsp baking soda
1/4 tsp salt
1/2 cup coconut oil, butter, or ghee, melted
1/3 cup honey or maple syrup
3 tbsp lemon juice
zest from 2 lemons
1 and 1/2 cups clean blueberries
FOR THE GLAZE:
1/3 cup coconut butter, softened (I use THIS brand)
2 tbsp coconut oil, melted
2 tbsp honey or maple syrup
2 tbsp lemon juice
Preheat oven to 350′ F. Grease a loaf pan (9×5) and cut a chunk of parchment paper to line the lowest of pan.
Combine almond flour, coconut flour, tapioca/arrowroot, baking soda, and salt in a big bowl. Set apart.
Whisk together eggs, coconut oil, honey/maple syrup, lemon juice, and lemon zest until nicely mixed.
Add wet components to dry and mix until properly incorporated.
Spread one third of the batter onto bottom of organized pan. Sprinkle 1/3 of the blueberries on top. Spread every other 0.33 of the batter and every other 1/3 of the blueberries. Repeat one extra time with the ultimate batter and berries.
Bake 32-37 minutes, until toothpick inserted into center comes out clean. Cover with foil if top starts to brown an excessive amount of. Remove from oven and allow to cool.
While loaf cools, put together the glaze by whisking together all of the glaze ingredients. Add hot water 1 tablespoon at a time till you have a sleek, liquidy, clean consistency. Once loaf has cooled, pour glaze over top of loaf, letting it drips down the sides.