lemon zest or fresh blackberriesfor garnish, optional
Preheat oven to 350°F. Line a loaf pan with parchment paper. The batter will stick to the pan if you don't line it, even if you oil the pan.
You MUST sift the blanched, superfine almond flour. If you just scoop it from the bag, the almond flour will be packed, you may have more flour than needed, and the bread will be dry and heavy. Sift, then use a spoon to lightly overfill a measuring cup, then level the top with a knife.
In a large bowl, combine the almond flour, Lacanto Monkfruit (or other sweetener), baking powder and salt. Add the blackberries and gently stir to coat. Adding them to the dry ingredients helps to prevent them from sinking to the bottom of the loaf when baking.
In a smaller bowl, whisk the melted coconut oil or butter, almond milk, eggs and vanilla extract. Add the wet ingredients to the dry ingredients and gently stir until completely blended.
Spoon the batter into the loaf pan. Bake for 50 - 65 minutes or until a toothpick inserted comes out clean. Baking time will depend on the accuracy of your oven temperature and whether or not you use a metal or glass baking pan. Let cool in pan for 20 minutes, remove and allow to cool completely on a wire rack.
Once the loaf is completely cool, drizzle with lemon glaze, let it set in the refrigerator, then slice and enjoy. This loaf will stay fresh on the counter for a day or two, but it is best kept in the refrigerator for longer storage.