So many berries and so little time! Fresh fruit is aplenty right now and I’m not complaining. Hand in hand with berry season are berry muffins–so delicious and versatile. They make a great breakfast, dessert, or palate cleanser accompanying a decadent, savory meal. Traditional muffins, unfortunately, are not only packed with great flavor but also gluten and refined sugar. Therein rested my next challenge: to create a delicious baked product that was an explosion of berry flavor while making it gluten-free, vegan/plant-based, and refined sugar-free.
Lemon Berry Bread with Raspberry Glace
I am so happy with this Lemon Berry Biscuit Bread! In addition to it being gluten-free, vegan/plant-based, and refined sugar-free, it has a low glycemic index. Coconut palm sugar has a lower GI, meaning it does not cause the extreme insulin spike like many other sugars. The protein brought to this dish via almond flour, oat flour, coconut flour and flax seed also slow the absorption of sugar into the blood stream. As a bonus, there are no oils added to the recipe, keeping fat in check.
The fresh Raspberry Glace requires no cooking, is very simple to make and also has no refined sugar added. In addition to the sugars that naturally occur in the ingredients this entire loaf contains only 50g of unrefined sugar. That’s only a little over 4g per slice (12 slices in loaf).
This recipe is extremely flexible. Bursting with flavor, Lemon-Berry Biscuit Bread and fresh no-cook Raspberry Glace make a delightful low GI dessert or breakfast. The texture is sturdy enough to cut into small pieces and serve with Raspberry Glace, yet delicate enough to slice, toast and serve with melted butter. (I use Earth Balance as it melts nicely on toast.)
Bursting with flavor, this refreshing Lemon-Berry Biscuit Bread and fresh, no-cook Raspberry Glace make a delightful low GI dessert or breakfast. The texture is sturdy enough to cut into small pieces and serve with Raspberry Glace yet delicate enough to slice, toast and serve with melted butter. (I use Earth Balance as it melts nicely on toast.) The variety of serving suggestions make it the perfect dish for many occasions.
Ingredients
- Lemon-Berry Biscuit Bread
- flax egg (you may substitute 3 real eggs, see note)
- 3 tablespoons flax seed meal (preferably golden)
- 1/2 cup cashew milk (warmed, almond milk may be substituted)
- dry
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- 2 cups almond meal flour
- 3/4 cup gluten-free oat flour
- 3/4 cup coconut flour
- 3 tablespoons coconut palm sugar
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- wet
- 1/4 cup pureed banana
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest (more, if preferred)
- 1 tablespoon coconut nectar
- 1/8 teaspoon orange extract
- Raspberry Glace
- 1 1/4 cup fresh raspberries
- 3 tablespoons maple syrup
- 1 tablespoon coconut oil (melted)
- 1/2 teaspoon vanilla extract
Instructions
- Lemon-Berry Biscuit Bread
- 1) Mix together flax seed meal and warm cashew milk (3 flax eggs) and let stand.
- 2) Wash blueberries and raspberries. Set aside to dry.
- 3) Stir remaining dry ingredients in medium mixing bowl, mixing well.
- 4) Stir together wet ingredients in small mixing bowl (including flax egg), mixing well.
- 5) Stir wet ingredients into dry ingredients. It will form a dough that may require kneading with your hands to thoroughly combine.
- 6) Lightly dredge blueberries and raspberries in a few tablespoons of gluten-free oat flour to absorb remaining moisture and prevent sinking.
- 7) Gently mix berries into dough with your hands.
- 8) Firmly press dough into greased (I use walnut oil) 9" or 1-1/2 quart loaf pan. If using a glass loaf pan, you can verify from the side that all air pockets have been removed.
- 9) Bake at 325 degrees for approx. 25 minutes or until done when tested with a toothpick. Let cool in pan on a wire rack. Loosen sides with a butter knife and remove from pan.
- Raspberry Glace
- 1) Wash and dry raspberries.
- 2) In a high speed blender or food processor mix raspberries, maple syrup, melted coconut oil and vanilla extract until smooth.
- 3) If a smooth texture is desired pour mixture through a strainer to remove the seeds.
Notes
-Flax eggs in recipe can be replaced with 3 regular eggs.
-Cashew milk can be substituted with other milks like almond or flax, but I prefer the creamy texture that the cashew milk brings to the flax egg.
Lemon Zest
Raspberry Glace
Lemon Berry Biscuit Bread
Toasted Lemon Berry Biscuit Bread with Vegan Butter
Lemon Berry Biscuits with Raspberry Glace Drizzle
Whether you are using leftover berries from your pick at the fruit farm or indulging in the picked berries at your local market, this recipe is sure to be a pleaser for the whole family. Both the Biscuit Bread and the Raspberry Glace will keep in the refrigerator for a week. Enjoy!
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![New recipe!! Bakery Style Scones wrap a buttery tasting delicate crumb inside with a golden brown exterior. Studded with chocolate chips, they will take your tea time to the next level! 💯☕
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Anyone who knows me knows I love my scones!❤ I have developed many scone recipes over the years. From Mocha Pumpkin Scones to Golden Pomegranate Scones on Nutritionicity to Berry Burst Scones and Mocha Chocolate Chip Scones which found a home in my new cookbook Eat Well, Be Well-–there’s much to choose from. All of these round-style scones are super moist and packed with protein. These days though, I have been craving bakery style scones. You know–the ones that sit behind the glass case and tease you with their golden brown pie shaped promise.😍
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I’d been hoping that one of the chain stores (I’m lookin’ at you Panera) would finally make a gluten-free option. Alas, even if they did their recipe probably wouldn’t be plant-based and refined sugar-free, so I decided to take matters into my own hands. What you see before you is the result! I hope you ❤ them as much as I do!😋💕
Link to the recipe is up top! ☝️](https://nutritionicity.com/wp-content/plugins/instagram-feed/img/placeholder.png)
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