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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.
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
- 2-1/2 cups old-fashioned rolled oats
- 1-1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 3/4 cup low-fat buttermilk
- 1/4 cup safflower oil
- 1/4 cup raw honey
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh lemon zest
- 1 cup frozen blueberries, not thawed
- 1/3 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 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe Source: Clean Eating November/December 2014
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
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,
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
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!
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.