lemon olive oil loaf with blueberry cinnamon streusel
this olive oil loaf is no ordinary loaf, it packs a punch with lemon flavour and it's topped with the most addictive and crumble-y blueberry-cinnamon streusel.
Ingredients
lemon olive oil loaf
- 1/2 cup coconut flour
- 1/2 cup almond flour
- 1/2 cup extra virgin olive oil the fanciest/best one you've got
- 1/2 cup honey
- 1 tsp baking soda
- 1 tsp pure vanilla extract
- 1 tbsp lemon zest
- 1/4 cup pure/freshly-squeezed lemon juice approx 1 lemon
- 1 tbsp apple cider vinegar
- 4 eggs
blueberry cinnamon streusel
- 1/2 cup almond flour
- 2 tbsp coconut flour
- 1 tbsp cinnamon
- 1/3 cup blueberry jam sub in fresh or frozen blueberries if you don’t have any jam
- 1 tbsp coconut oil
- 2 tbsp honey
Instructions
lemon olive oil loaf
- start by making your loaf batter. in a large bowl, mix together your dry ingredients: almond flour, coconut flour, baking soda, and zest.
- in another medium-sized bowl, mix together your wet ingredients, ending with the eggs. whisk until well combined.
- now, pour the wet ingredients into your dry ingredients, and combine everything until it's well mixed, it should be a light and fluffy batter that is not clumpy.
- spoon or pour the batter into a prepared standard size loaf pan, lined with parchment paper to make it easy to remove afterwards. set aside while you prepare the blueberry cinnamon streusel topping.
blueberry cinnamon streusel
- combine the almond flour, coconut flour and cinnamon in a small bowl.
- add the oil, honey and blueberry jam. mix well, allowing for clumps.
- spoon the blueberry cinnamon streusel so it's scattered across the length of the lemon olive oil loaf.
- bake the loaf in a preheated oven at 350 for 40-45 minutes. keep an eye to avoid the streusel from burning.