BLUEBERRY BREAKFAST BREAD
Ingredients (makes 10-12 slices)
- 2 cups almond meal (make your own by blitzing the nuts in your food processor)
- ¼ cup buckwheat flour
- 1 tbsp cinnamon
- 2 teaspoons baking powder
- 1 teaspoon apple cider vinegar
- ¼ teaspoon salt
- ¼ cup desiccated coconut
- 4 eggs (free range)
- 3 bananas, mashed (the riper the better) ¼ cup coconut oil or butter (melted
- 1 cup blueberries (frozen is fine)
1. Preheat oven to 180°C.
2. Add nut meal, buckwheat flour, cinnamon, baking powder, ACV and salt to a large bowl. Combine well.
3. In a separate bowl, beat eggs and add to the above mixture.
4. Add bananas, rice malt syrup and coconut oil and stir thoroughly until well combined.
5. Carefully fold through blueberries ensuring they are evenly distributed throughout.
6. Transfer into a lined bread tin and cook for 40-45 minutes, or, until a skewer inserted comes out clean.
7. When cool, slice into 2.5cm slices (toaster width) and place in a container with baking paper between each slice.
To Serve- Toast a slice and serve topped with ¼ cup greek yoghurt and some fresh berries or other fruit.