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Blueberry Lavender Bread with Sweet Lemon Glaze

Gluten Free + Dairy Free, this wholesome bread will give your taste buds an exciting ride. Packed full of wholesome ingredients this unique bread is the perfect recipe to enjoy as a breakfast or snack.
Keyword blueberry, bread, dairy free, dessert, gluten free, healthy bread, lavender
Prep Time 15 minutes
Cook Time 1 hour 55 minutes
Total Time 1 hour 15 minutes
Servings 1 loaf

Equipment

  • Mixing Bowl
  • rubber spatula
  • whisk
  • bread pan
  • small sauce pan
  • handheld strainer

Ingredients

  • 1/2 cup unsweetened almond milk
  • 1/2 teaspoon dried culinary lavender
  • 1 1/2 cups oat flour
  • 1/2 cup almond flour
  • 1/4 cup ground flax seed
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground sea salt
  • 3/4 cup organic apple sauce no sugar added
  • 1/4 cup softened coconut oil (not melted)
  • 1/3 cup raw honey
  • 1/4 cup coconut sugar
  • 2 large eggs at room temperature
  • 1 large egg yolk
  • 1 teaspoon fresh lemon zest
  • 1 cup fresh or frozen blueberries

Sweet Lemon Glaze

  • 1/3 cup powdered sugar
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon almond extract

Instructions

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.