WW Recipe of the Day: Lemon Rosemary Blueberry Bread
I've certainly been in a baking mood lately, though I suppose it happens this time every year!
And since it's so easy to overdo it with sweet treats during the holidays, I wanted to bake something that wasn't too sweet and could be enjoyed as a snack anytime of day.
I'm happy to say that I found that "not-too-sweet something" in this Sugar-Free Savory Lemon Rosemary Blueberry Bread.
Savory Lemon Rosemary Blueberry Bread
How Many Calories and WW Points in this Savory Gluten-Free Bread
One loaf provides 10 slices and, according to my calculations, each slice has approximately 210 calories and:
7 *SmartPoints (Green plan)
6 *SmartPoints (Blue plan)
4 *SmartPoints (Purple plan)
6 *PointsPlus (Old plan)
To see your WW PersonalPoints for this recipe and track it in the WW app or site, Click here!
If you've made this Lemon Blueberry Bread with Fresh Rosemary, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Savory Lemon Rosemary Blueberry Bread
Ingredients
- 2-½ cups old-fashioned rolled oats
- 1-½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 eggs
- ¾ cup low-fat buttermilk
- ¼ cup safflower oil
- ¼ cup raw honey
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh lemon zest
- 1 cup frozen blueberries, not thawed
- ⅓ cup chopped unsalted walnuts
- 2 tablespoons chopped fresh rosemary leaves
Instructions
- Preheat your oven to 375F degrees.
- In a blender (affiliate link) or food processor (affiliate link), process the oats until they are the same consistency as flour. Set aside 2 teaspoons of oat flour (affiliate link).
- In a large mixing bowl (affiliate link), stir together the remaining oat flour (affiliate link), baking powder, baking soda, and salt.
- In a medium mixing bowl, whisk together the eggs, buttermilk, safflower oil, honey and lemon juice.
- Stir the wet ingredients into the dry ingredients just until combined.
- Toss frozen blueberries with the reserved 2 teaspoons oat flour (affiliate link) until coated.
- Gently stir the blueberries, walnuts, rosemary and lemon zest into the batter.
- Line your 8x4-inch loaf pan (affiliate link) with parchment paper.
- Pour batter into pan and spread evenly. Sprinkle a few whole rolled oats over the top, if desired.
- Bake for 65 to 70 minutes, or until a toothpick inserted in the center comes out clean.
- Remove pan from oven and cool on wire rack for 10 minutes.
- Remove bread from pan and cool completely on wire rack.
Recipe Notes
Recipe Source: Clean Eating November/December 2014
*Points® calculated by WW. *PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT each plan's ZeroPoint Foods (Green plan, Blue plan, Purple plan) using the WW Recipe Builder.
More Favorite Bread and Muffin Recipes:
- Slow Cooker Cranberry Nut Bread
- Light & Easy Irish Soda Muffins
- Bran Banana Chocolate Chip Bread
- Low Fat Lemon Blueberry Oatmeal Muffins
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Martha McKinnon
Pete shared some of this deliciously different bread today and I can't stop thinking about it. I really want to try it with cranberries instead of blueberries.
Jonnie
I have made this 4 times within the past month. WE LOVE IT! I’ve used all purpose GF flour & sprinkle a tad of raw sugar on top. My husband usually only likes super sweet things, but he loves this. Thank you so much fir sharing!
Kathy
Unfortunately this recipe was a complete failure. It was dry and crumbled into bits when I tried to slice it. Perhaps it needs the addition of zantham gum to bind the oat flour?! The blueberries also sank to the bottom even though I tossed them in flour. Will not make again unless I try it with a regular gluten free flour bond like Bob’s 1:1,
Martha McKinnon
Hi Kathy,
Not sure what might have caused these problems for you. As you can see from our photo, the bread was not crumbly and the blueberries didn't sink when we made it. Baking can be such a mystery as there are so many variables. Sorry it didn't work better for you. ~Martha