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Blueberry Loaf

Paleo, Vegan,  Satisfying Breakfast staple that energizes you with only the good stuff. This banana-only sweetened loaf is made with almond flour, my go-to for paleo (low carb) and gluten-free baking.

 

Yield: 1 mini 6×10 in. Loaf

1 cup almond flour

1/2 cup cashew butter

1/2 cup blueberries

2 tsp vanilla

2 tsp cinnamon

1 banana (mashed)

1/2 tsp baking powder

1/2 tsp salt

1 T flax

  1. Preheat oven to 350° F.
  2. Cream cashew butter, vanilla and banana together in a standing mixer until well combined.
  3. In a separate bowl, sift almond flour, cinnamon, baking powder and salt. Whisk to combine.
  4. Slowly add dry ingredients to wet in standing mixer, until completely incorporated. Add blueberries last and mix for a few seconds, so they do not break in the batter.
  5. Lightly grease baking dish with coconut oil. Pour in batter.
  6. Optional: Top with an additional 1 TBSP of almond flour + 1 TBSP of ground flax for a textured crumb.
  7. Bake for 45-50 minutes. Check doneness by with toothpick in center—it should come out clean.

ENJOY WITH A SLATHER OF SPROUTED NUT BUTTER.

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