Gluten-Free, Vegan, Serves 12

• 1 Cup Coconut Sugar
• ⅓ Cup Vegan Butter Melted
• 8 Tbsp Cashew Yogurt
• ¼ tsp Baking Soda
• 5 Tbsp Fresh Lemon Juice
• 1 ½ Cups Almond Flour
• ½ Cup Coconut Milk
• 1 tsp Baking Powder
• 2 Tbsp Lemon Zest
• 1 tsp Sea Salt
• ½ Cup Chopped Walnuts
• 1 Cup Fresh or Frozen Blueberries
• ¼ Cup Whole Earth Stevia Monk Fruit Sugar

Directions:

Preheat the oven to 350 degrees F. Lightly grease or treat an 8×4 inch loaf pan. In a large bowl beat “butter”, coconut sugar, 3 Tbsp of juice, and yogurt. Once mixed in a separate bowl combine flour, salt, baking powder, and soda. Slowly stir into a wet mixture. Once combined fold in lemon zest, nuts, and berries. Pour batter into the prepared pan and bake for 60-70 minutes or until the toothpick comes out clean. Cool in the pan for an additional 10 minutes prior to removing. In the meantime combine stevia and 2 Tbsp of lemon juice in a small bowl. Remove cooled bread from the pan and pour glaze over top. Tip I line my pan with parchment paper to save on calories and trouble during removal.