To my fellow Atlantic Canadians, I’m sorry.
It appears Winter didn’t forget about us after all!
We’ve been hit with a few storms in the last week, and while I’m the first to say I despise Winter, once it all settles even I can admit it’s pretty wonderful to look at:
One benefit to being storm stayed is that there’s more time for fun stuff…like baking 😉
I have a list of recipes to try, and on a storm day last week decided it was a good chance to scratch “Blueberry Loaf” off that list. It helped that blueberries were on sale, and with the price of food lately I certainly didn’t want to waste them!
My first attempt resulted in a decent tasting loaf, but it was a bit too soggy, and flatter than the Prairies. Back to the drawing board I went.
I tweaked the amount of oat flour, added coconut flour, and held my breathe for a better tasting snack.
I was not disappointed…
No more soggy center, a crunchy outer layer, and not too dry. Absolutely delicious!
Enough chit chat, here’s the recipe!
1 1/4 Cup Oat Flour (150 grams)
1/4 Cup Almond Flour (30 grams)
2 TB Coconut Flour (15 Grams)
1 TB Baking Powder
2 Eggs, Beaten
1/2 Cup Unsweetened Applesauce
1 TB Agave (or honey)
1 TB Coconut Butter (16 Grams)
1/2 Cup Blueberries (100 Grams)
Preheat oven to 350 and grease or line a loaf pan with parchment paper.
Mix the first four ingredients in a medium size bowl.
In a smaller bowl, beat 2 large eggs until foamy.
Add the applesauce and agave.
Heat the coconut butter* before adding to the other egg mix.
Combine the wet mixture to the flour mixture and stir until well combined.
Fold in the blueberries (stir gently) to avoid splitting them.
Bake for 30-35 minutes, or until toothpick comes out clean.
Let cool before slicing (this is where you start the coffee/tea)
Slice into equal servings and enjoy!
For 10 servings each contains 125 Calories (16g Carbohydrate/4g Protein/5g Fat)
*Coconut butter will not melt like regular butter. Heat for about 25 seconds, then stir until it’s smooth. Once ready, add it to the recipe.