This won’t come as a surprise to most but, I have made and eaten a lot of sweet breads in my life.
There my go-to when I am in the mood for baking something and they’re my favorite to keep around for breakfast, sneaking and dessert. It’s like the trifecta over here.
Today’s bread is one that has been requested for what feels like forever. I shared a Paleo Lemon Berry Pound Cake last year and since then, many of you beautiful humans have been asking for a vegan and nut-free version. And today is the day, friends!
We have a healthy Lemon Blueberry Breakfast Bread that is gluten-free, nut-free and plant-based. It is extra cakey and “moist” and full of flavor, but just the right amount of lemon. I’m not a huge fan of when lemon overpowers a recipe and prefer just the subtle splash of it in each bite. If you do like things more lemon-y just add a couple more tablespoons of lemon juice or zest.
I use ingredients for this that you likely already have in your pantry if you are used to baking recipes from the blog. We can use either gluten-free oat flour, spelt flour, brown rice flour and probably even an all purpose flour if you prefer. I haven’t tested grain-free ones here (this recipe is grain-free though). Instead of using eggs in this, we are making flax egg using Garden of Life’s Organic Flaxseed – an absolute staple in my pantry along with their coconut oil.