Gut Love

Mixed Berry Lemon Bread (Gluten and Dairy free!)

This is one of our FAVORITE recipes for a quick breakfast or healthy snack and as a bonus, it’s gluten and dairy free!  


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!

Mixed Berry Lemon Bread


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!