Blueberry Almond Loaf (or Muffins)

The recipe for this lovely, sweet, dense bread came about after we picked over 5kg of Mulberries …. and then my Harry declared that he didn’t like them, that blueberries were his favourite and please could I make him blueberry bread instead?

That gorgeous face is pretty hard to refuse sometimes!

  • 45g light tasting oil (tasteless coconut or rice bran work well)
  • 40g coconut sugar OR 1/4 cup honey/maple syrup
  • 1 cup milk of choice
  • 2 chia eggs OR 6tbsp aquafaba OR 2 whole eggs
  • 1 tsp vanilla bean paste
  • 1/2 tsp ground cinnamon
  • 2 tsp GF baking powder
  • 1 1/2 cup wholemeal spelt flour (or a good GF flour mix)
  • 1/2 cup almond meal (or seed meal for a nut free version)
  • 1 cup blueberries (fresh or frozen).

In a large bowl (or your processor) mix together all of the dry ingredients (Speed 4, 8 seconds), then set aside.

Now place all of the wet ingredients in your processor/blender/nutribullet/thermal cooker and process until well combined (Speed 6, 6 seconds).

Mix the the dry and wet ingredients until combined – don’t over beat them.

Then add the berries – if you are doing this in a food processor, tip mixture into a bowl and fold through blueberries. In a Thermal Cooker, use speed 4 for 8 seconds.

Pour into a small greased loaf pan and bake in a preheated 170C oven for about 1hr 15 mins, or until cooked through.

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Or pour into lined muffin tins and bake for about 25 minutes or until cooked through (makes about 18).

Allow to cool before slicing.

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This recipe freezes and defrosts well, and is particularly lovely when slightly warmed (and even toasted!).

Enjoy 🙂

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