This blueberry bread is perfect as a healthy treat or weekend breakfast! It is grain-free and gluten-free, oil-free, low sugar and refined-sugar free, and can be made vegan. Recipe is below! Enjoy!
3 eggs or 3 flax eggs* (see notes below)
1/3 cup pure maple syrup
1 tsp vanilla
½ cup apple sauce
2 cups almond flour
1 tsp cinnamon
1 tsp baking powder
1 cup fresh blueberries, plus a few extra for topping
½ cup pecan pieces (optional, can sub for any nut)
Preheat oven to 350 degrees F.
Mix wet ingredients and dry ingredients separately, then combine all thoroughly.
Pour batter into parchment-lined loaf pan. (You can use a lightly greased loaf pan, but parchment-lined is preferred for removal.)
Sprinkle extra blueberries on top.
Bake at 350F for approximately 35 minutes.
Remove from oven and lift bread out of hot loaf pan using the corners of parchment paper.
Allow to cool before slicing and serving.
– To make one flax egg, combine 1 Tbsp of milled flax seeds with 3 Tbsp water. For this recipe you will need to make 3 flax eggs, so 3 Tbs flax seeds and 9 Tbsp water. Mix together and set aside for minutes, as it will thicken as it sits. (May not be as fluffy if made with flax eggs instead of real ones.)
– This recipe is low sugar, so not overly sweet. Feel free to add extra maple syrup to sweeten to your liking.
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