As promised here is my recipe for scrumptious blueberry&coconut bread, you can of course put your own twist on it. I adapted it from the ‘Paleo Blueberry Bread’ recipe which can be found at thewholedaily.com.au
I love this bread for several reasons.
- It taste delicious, in fact too delicious, a loaf only lasts 1-2 days in our house!
- Packed with goodness such as magnesium, fibre (the prebiotic kind as we discussed in last weeks post), good fats and a host of other nutrients.
- It’s versatile. You can have it toasted for breakfast with some kefir yoghurt, you can have it as a snack on it’s own or with some butter (grass fed of course) or you could have it as a dessert with some mixed berry compote and coconut cream.
- You can switch it up. Sick of blueberries? use nuts, other fruit such as apricot, apple or banana!
- 1/2 cup gluten free self raising flour or buckwheat flour for paleo
- 1/2 cup olive oil or melted butter/ghee
- 2 eggs
- 1/2 cup coconut flour
- 1/2 cup almond meal/flour
- 1/3 cup natvia, coconut sugar or other healthy sweetner (i use half and half of natvia and coconut sugar)
- 1/2 tsp bi-carb soda (if using buckwheat flour)
- 1/2 tsp apple-cider vinegar
- 3/4 cup blueberries
- 1/4 cup coconut chips
- Preheat oven to 160 degrees.
- Whisk the olive oil, eggs and apple cider vinegar in medium sized bowl.
- Sift the flours, sweetners(sugars) and bicarb soda straight into the bowl, then mix until combined.
- Slowly fold the blueberries and coconut chips into the mixture until somewhat evenly distributed. The mixture will be towards dough-like rather than being runny.
- Grease and line a rectangular bread tin and place the mixture in, flattening out the top with the back of a spoon until the mixture is in all the corners and evenly spread.
- Bake for 20-25 until brown on top. You may need to rotate it once, it browns quickly.
- Let it cool for approximately 5 minutes before removing from the pan.
- Cut, serve and enjoy!