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–+ servings
a sliced bread/cake on a white chopping board
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Blueberry Bread

A quick bread made with almond flour, blueberries and coconut.
Course Afternoon Tea
Cuisine Australian
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8 serves
Calories 303kcal
Author Peter G

Ingredients

Dry ingredients:

  • 2 cups almond flour
  • ½ cup coconut raw shredded or desicated
  • 2 tsp baking powder
  • 1 pinch salt
  • zest of 1 lime
  • 125 grams blueberries preferably fresh

Wet ingredients:

  • 1 cup buttermilk
  • 1 egg
  • ¼ cup coconut oil or any neutral tasting oil
  • ¼ cup honey

Instructions

  • Preheat your oven to 180 deg C
  • Line the base of your loaf tin with baking paper and grease it (mine measured 22cm x 13cm x 7cm)
  • Combine the dry ingredients in one bowl and mix thoroughly.
  • Combine the wet ingredients in a large jug and mix well.
  • Add the jug of wet ingredients to the bowl with the dry ingredients and mix until just combined (it's ok if it doesn't look smooth).
  • Pour into the loaf tin and cook until a skewer inserted comes out clean (approx 45 mins)

Notes

If you find the top of the bread in browning too fast you can cover it with aluminium foil to ensure it does not burn.

Nutrition

Serving: 1serve | Calories: 303kcal | Carbohydrates: 20g | Protein: 8g | Fat: 24g | Saturated Fat: 9g