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