• Preheat oven to 350f/160c fan. Prepare a standard loaf tin with baking paper.
• Combine dry ingredients in bowl.
  100 g Almond Flour, 80 g Rice Flour, 60 g Oat Flour, 1 tbsp Flaxseed Meal, 1 tbsp Baking Powder, 1/2 tsp Baking Soda, 1/2 tsp Salt
• Add wet ingredients to the dry. Also adding lemon zest, juice. Then carefully fold in the blueberries.
  120 ml Maple Syrup, 120 ml Light Coconut Milk, 2 tsp Lemon Zest, 2 tbsp Lemon Juice, 1 tbsp Poppyseeds
• Pour batter into prepared loaf tin and bake for 40-45 minutes or until knife inserted into the center comes out clean. Allow to cool before icing.

Lemon Blueberry Icing

• If using blueberry compote, gently bring a small handful of additional blueberries in a saucepan to a simmer over low heat until they have released their liquid. Strain out just the liquid portion to use for natural icing colour.
  Small Handfull Blueberries, gently simmered
• Add ingredients to small bowl and mix well. If using Blueberry juice, add it here or you may need to add additional lemon juice until icing is a spreadable consistency.
  1 tsp Lemon Juice, 80 g Unrefined Powdered Sugar
• Pour icing over cooled loaf. Slice and serve!
• Leftovers can be stored in the fridge for 3-4 days.