Let me tell you, feeling those blueberries bursting in your mouth is an elite sensation.
I made a strawberry compote on the side for this loaf to amp up the 10 a day count (and because I love strawberry jam), but the loaf could easily be chomped on solo.
You could use a muffin tray and make individual muffins with the batter, but I just find muffins trickier to eat 😄
I’ve added in activated ground flaxseeds to help maintain regular bowel movements and fibre content, so these can be a good occasional breakfast option.
*activated = soaked and then oven baked. I have explained why this is a necessary process for grains & legumes here.
-2 tbsps activated ground flaxseed -2 tbsps desiccated coconut
-3/4 cup sieved coconut flour
-1/2 tsp sodium bicarbonate
-1/2 tsp sea salt
-2 tbsps stevia
-1/2 cup grapeseed oil
-1/4 cup organic maple syrup
-1/4 cup coconut milk(I used rebel mylk)
-splash of vanilla essence
-6 eggs (but only 3 whole eggs)
-a punnet of blueberries
- Using a hand blender, blend the white of 6 eggs till it gets frothy and white, reserve the yolk of 3 and keep to the side for now.
- In a separate bowl, sift in the coconut flour and add in the other dry ingredients.
- Blend in all the wet ingredients to the dry ones, except for the eggs and blueberries.
- Add in the yolks, and blend the mixture well.
- Heat the oven on fan setting 180c.
- Slowly whisk in the egg whites, and add a little more vanilla if the batter smells eggy to you.
- Add in the blueberries and roughly blend the batter again, but only for a second. You want some of the blueberries to be left whole.
- Line a square tray with parchment paper, and grease it up with a little ghee or grapeseed oil.
- Pour entire batter into the lined tray, and bake for 25-30 mins (the top need to look golden brown).
- Once the loaf is ready, let it cool for at least 10-15 mins.
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