WAIT!
Here's a free gift before you go!

Claim your free Tropeaka reusable drinking straw by entering your email below. We'll check your email is correct, and then automatically add the straw to your cart.
Worldwide Shipping
Want Now? Shop Now, Pay later with Sezzle
Wholesale Available
Worldwide Shipping
Want Now? Shop Now, Pay later with Sezzle
Wholesale Available
Conquer the day the healthy way™
  • Blackberry & Lemon Loaf with Blackberry Jam

BLACKBERRY, LEMON LOAF & BLACKBERRY JAM

This recipe will be a loaf-changing experience!

time: 35 minsserves: 8-10

INGREDIENTS

Dry Ingredients:

  • 1.5 cups buckwheat flour
  • 1/2 cup blanched almond meal
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • Pinch of salt

Wet Ingredients:

  • 2.5 tbsp lemon juice
  • Zest of 1 lemon
  • 1 mashed banana
  • 1/2 cup rice malt syrup
  • 1/2 cup almond milk, room temp
  • 1/4 cup coconut oil, melted
  • 1 cup frozen blackberries, coated in flour

Blackberry Jam:

METHOD

  1. For the jam, add the thawed frozen blackberries into a bowl and mash well. Add in the remaining jam ingredients and mix until combined, then transfer into the fridge to set.
  2. In the meantime, preheat your oven to 180*C (355 Fahrenheit) and start on the loaf. Combine the lemon juice, lemon zest, mashed banana, rice malt syrup, almond milk and coconut oil into a bowl.
  3. In a separate bowl, combine all the dry ingredients. Pour in the wet ingredients and mix until just combined.
  4. Gently fold through the blackberries and transfer into a baking tin.
  5. Bake for 45-50 minutes or until golden on the outside and cooked on the inside.
  6. Cool at room temperature before slicing.
  7. Serve with the blackberry jam you made earlier & enjoy!