• Ashley McGuirk

Blueberry Lavender Bread with Sweet Lemon Glaze



Happy Mother’s Day weekend!

What are you guys baking up this weekend? If you need some inspiration, here you go! My Blueberry Lavender bread with sweet lemon glaze is the perfect gift for your mama. It’s full of nutritional ingredients, gluten free and tastes out of this world!! I recipe tested this bread twice and the second time I couldn’t get over how amazing it was. The glaze really brings it home. It adds a vibrant fruity flavor that pairs perfectly with the moist blueberry lavender bread. My dear friend Sally taught me a trick when it came to creating a beautiful lavender flavor without over powering the rest of the bread. The key is to infuse the milk with lavender flavor instead of just throwing straight up dried lavender in batter. This way it creates a balanced flavor instead of overpowering the rest of the bread. Make sure to read the directions and follow each step carefully. Every step is crucial to baking this unique flavor. I’m telling you, it’s a unique recipe that your mom will absolutely love!

Blueberry Lavender Bread with Sweet Lemon Glaze



Serving Size: 1 loaf

Prep time: 15 minutes

Cook time: 55-60 minutes

Total time: 75 minutes

Ingredients:

Blueberry lavender bread

½ cup unsweetened almond milk

½ teaspoon dried lavender

1 ½ cups oat flour

½ cup almond flour

¼ cup ground flax seed

2 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon sea salt

¾ cup no sugar added apple sauce

¼ cup softened (not melted) coconut oil

1/3 cup honey

¼ cup coconut sugar

2 large eggs at room temperature

1 large egg yolk at room temperature

1 teaspoon fresh lemon zest

2 teaspoons fresh lemon juice

1 cup fresh or frozen blueberries

Sweet lemon glaze

1/3 cup powdered sugar

1 tablespoon fresh lemon juice

¼ teaspoon almond extract



Directions:

Step one

Preheat oven to 350 degrees Fahrenheit. Grease a loaf pan with coconut oil or olive oil and set aside. In a small sauce pan, combine almond milk and dried lavender. Cook on low heat for 3 minutes, stirring occasionally. Using a handheld strainer, strain almond milk into a small bowl catching the leftover lavender buds. Toss buds and set milk aside. This will create a lavender infused milk- this way the lavender flavor doesn’t overpower the rest of the bread.

Step two

In a large mixing bowl, combine dry ingredients. Whisk together the oat flour, almond flour, flax seed, baking powder, baking soda and sea salt. Set aside.

Step three

In a medium sized mixing bowl, combine the wet ingredients. Add together the apple sauce, softened coconut oil, honey, coconut sugar, two eggs, one egg yolk, lemon zest and lemon juice. Mix with a rubber spatula for 30 seconds and then slowly add in lavender infused almond milk. Give it a few stirs and add to dry ingredients.

Step four

Slowly pour wet ingredients in with the dry ingredients. Stir with rubber spatula a few times until just combined. It’s okay if you see a few small flour streaks. Fold in your blueberries and DO NOT OVER STIR. 2-3 strokes are enough.

Step five

Transfer batter into your greased loaf pan and place on middle rack in oven to bake for 55-60 minutes or until tooth pick inserted comes out clean. Remove bread from oven and let cool for 10 minutes before removing from pan.

Step six

To remove from pan, lay a clean dish towel onto counter top. Quickly + carefully slip bread pan upside down onto dish towel. The bread should easily fall out. From this point use both hands to carefully pick up naked bread and set on a cooling rack to cool down for 30 minutes before glazing.

Step seven

While bread is cooling, begin making your lemon glaze. Combine 1/3 cup powdered sugar with 1 tablespoon of fresh lemon juice and ¼ teaspoon almond extract. Stir until a thin icing/glaze appears. Once bread has cooled down, slowly begin to drizzle glaze over top of your naked loaf. I like to use a small spoon to evenly drizzle up and down the top of the loaf. Let settle for five minutes and slice to enjoy. Slice and store in an airtight container for up to one week or freeze for up to three months.


Notes:

Almond milk- you can evenly swap out almond milk with traditional milk, oat milk or cashew milk.

Dried lavender- make sure to use culinary dried lavender. There are no other substitutions for this. I found dried lavender at my local health food store “David’s Natural Market” and it worked perfectly.


Oat flour- I haven’t tried any other gluten free flours for this recipe. I do not recommend coconut flour because it’s too fine and the bread will most likely come out crumby. If you try something to replace oat flour please let me know how it turns out.

Coconut oil- You can swap out coconut oil for the same amount (1/4 cup) of softened grass-fed butter.

Honey- honey can be evenly swapped out with pure maple syrup.

Coconut sugar- though coconut sugar is a healthier option it can be evenly swapped out with light or dark brown sugar.

Eggs- I haven’t tried swapping out eggs for flax eggs. There is already flax seed in this recipe so I’m not sure how flax eggs will affect the consistency. If you try this recipe with flax eggs, please let me know how it turns out!

Blueberries- You can use fresh or frozen blue berries for this recipe. If using frozen, DO NOT thaw before adding to batter. Use straight from the freezer. If you wish to swap out blue berries for blackberries you can do so. Black berries and lavender will create a wonderful combination.


Did you make this recipe?

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I love connecting with you guys and sharing your baking adventures on my page!


Until next time,


stay sweet.


-Ashley