Lemon Blueberry Banana Bread (Vegan, Soy Free, Refined Sugar Free)

Ingredients

- 1 cup (80 gram) almond meal

- 1 cup (120 gram) whole wheat meal

- 3 bananas

- 3 flax eggs (3 tablespoons ground flax seeds + 6 tablespoons water)

- 1 tablespoon lemon juice

- 1/2 tablespoon lemon zest

- 3 tablespoons maple syrup

- 3/4 cup (75 gram) blueberries

- 1 tablespoon poppy seeds

- 1 teaspoon baking soda

- 1 teaspoon baking powder

- Pinch of salt

Method

- Pre-heat the oven to 180 degrees (350F)

- Make the flax eggs by mixing 3 tablespoons of flax seeds with 6 tablespoons of water and let this stand for about 10 minutes.

- Place the dry ingredients (except the blueberries) in a bowl and stir well

- Place the wet ingredients (also the flax eggs) in a bowl and stir well.

- Put the 2 batter in a bowl and stir well.

- Now gently stir the blueberries through the batter (make sure the blueberries are well stirred in the batter)

- Put baking paper in the loaf pan.

- Put the batter into the loaf pan.

- Bake the banana bread for about 35 minutes, but check regularly because every oven is different.

- When your banana bread is ready you can take it out of the oven and let it cool.

Enjoy!

Storage

- You can keep the banana bread in the fridge for a week

- You can keep the banana bread in the freezer for two/three months

Did you make this recipe?

I would love it if you let me know how it turned out!

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