Blueberry Bread
Winter is a wonderful time to prepare dishes that feature the summer's bounty and remind us of the warmer days that will soon come.
We froze a lot of blueberries this past summer and have been enjoying them in baked goods all winter long.
May this bread nourish and inspire you. It's a great one to make an advance and have ready for breakfast or a snack when you're short on time.
You will need:
1 1/2 cups almond flour
1/4 cup coconut flour
1/2 teaspoon each: cinnamon and cardamom
1 teaspoon each: baking powder and baking soda
A pinch of salt
1 tablespoon apple cider vinegar
2 tablespoons maple syrup
3 eggs, beaten
1/4 cup coconut oil, melted
1 cup blueberries, fresh or frozen
Preheat oven to 350 degrees.
Oil a loaf pan and set aside.
Mix together the flours, spices, soda, powder, and salt.
Make a well in the center of the dry ingredients and put the vinegar, syrup, eggs and oil into that well.
Whisk them together with each other then incorporate with the dry ingredients. The batter should be fairly thick and lumpy.
Pour into prepared loaf pan and bake for 35 minutes or until a toothpick comes out clean when inserted.
Run a knife along the edges of the bread and let it cool for at least 30 minutes before slicing.
