Birthday cake can come in many forms, like a cupcake or a double-layer cake, or a Lemon Berry Loaf.
The secret ingredient to keep these yummy breads is olive oil. It brings a subtle earthiness to a typically very sweet bread.
Gluten and dairy-free, these little lemon berry loaf breads are a bright way to both start and end the day, especially with a scoop of ice cream. These are ridiculously moist and delicious.
This recipe makes two mini loaves, because I find baking gluten-free products in smaller sizes helps to reduce any gumminess. I did one with blueberries and one with cherries. Let me know what berries you use.
Lemon Berry Loafs
1/4 cup maple syrup
3 tbl coconut milk (or preferred milk)
1/2 tsp vanilla
2 tbls lemon
1/4 cup olive oil
1/3 cp gf flour
1/2 cup almond flour
1 tsp baking powder
1/2 tsp salt
1/2 cup berries (I used frozen blueberries and frozen cherries, chopped)
1/2 tsp vanilla
1 tbls lemon juice
1/2 tbls room temp ghee
1/2 cup powdered sugar
Preheat the oven to 350 degrees. Grease two mini loaf pans using ghee or coconut oil.
Whisk together the egg, maple syrup, milk, vanilla, lemon and olive oil. Sift in the flours, baking powder and salt. Divide between the greased pans. Add berries to each, swirl them in lightly and place in the oven. Bake for ~25 minutes, until a toothpick, inserted, comes out clean.
After removing the loaves from the oven, whisk together the vanilla, lemon juice, ghee and powder sugar. Pour over the warm loaves. Enjoy.
NOTE: If you don’t have mini loaf pans, try baking as cupcakes.0