You can choose to use whatever mix of berries you like - Elisha will often use whatever she has in the fridge. Her favorite is a combo of raspberries and blueberries - the raspberries almost have a jam like consistency in the bread - super delicious!
Recipe (below) is adapted from Savory Lotus:
Preheat oven to 350 degrees F.
Combine the following DRY ingredients in a medium bowl:
1 1/2 c. blanched almond flour
1/4 c. coconut flour (sifted - or passed through a mesh cylinder)
1/4 c. arrowroot flour
1 tsp. baking soda
1/4 tsp. salt
In a large bowl, combine the following WET ingredients:
3 eggs
1/2 c. coconut oil (melted and cooled to room temp)
1/3 c. honey or maple syrup
1/4 c. fresh lemon juice (from about 1 - 2 lemons)
Zest from 2 lemons
Slowly add DRY ingredient mixture to WET ingredient mixture and mix until just incorporated. Then, add in 1 1/2 c. berries.
Transfer mixture to a greased, standard sized loaf pan. Bake at 350 degrees for 45 - 55 minutes until golden brown and a inserted knife comes out clean.
Enjoy with your favorite mug of coffee or tea!
