Blueberry Raspberry Loaf

Preheat oven to 350F. Spray a 9×5-inch loaf pan with avocado oil cooking spray or line it with parchment paper. Mix dry ingredients: flour, coconut sugar, baking powder and sea salt. In a separate bowl, mix the wet ingredients: egg, coconut oil, vanilla extract, almond milk and lemon zest. Pour wet ingredients into the dry ingredients bowl and whisk to combine, don’t over mix; the batter will be thick. Feel free to pour over a splash of almond milk; it should stay thick, but you should be able to mix it. Finally, fold in the blueberries! Add raspberries, np or strawberries- whichever you prefer. Bake loaf for 50 mins to an hour- allow it to cool for ~15 mins before flipping it over a wire rack (if you used cooking spray) or pulling it off with the parchment paper so it finishes cooling down before slicing it. Enjoy every bite!