Bread/Recipes

Blueberry Breakfast Bread

Blueberry Breakfast Bread

Let’s face it, sometimes we eat on the go. While it’s not ideal, the key is to have a healthy option prepared so there’s no need for gluten or sugar laden traditional breakfast options. This Blueberry Breakfast Bread is gluten free, refined sugar free and dairy free, and makes a great snack too! It’s delicious on its own, but I love to serve it warm with lashings of organic grass-fed butter, or topped with coconut cream and cinnamon. You?

Ingredients

  • 2 cups hazelnut meal*
  • ¼ cup buckwheat flour
  • 1 tablespoon cinnamon
  • 2 teaspoons gluten free baking powder
  • 1 teaspoon apple cider vinegar (ACV)
  • ¼ teaspoon salt
  • 4 eggs, free range
  • 2 bananas, mashed**
  • 2 tablespoons Pure Harvest rice malt syrup
  • ¼ cup coconut oil, melted – I use Coconut Revolution
  • 1 cup blueberries

Method

  1. Preheat oven to 180°C.
  2. Add hazelnut 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 well greased bread and cook for 40-45 minutes or until a skewer inserted comes out clean. Makes 10-12 slices and freezes well.

*This recipe can not be made nut free.

**Substitute bananas for ¼ cup rice malt syrup if you wish.

Stay tuned for a Savoury Breakfast Bread – coming soon!



12 thoughts on “Blueberry Breakfast Bread

  1. Could I substitute the hazelnut meal for almond meal and buckwheat flour for coconut flour?
    That’s all I’ve got in the house at the moment? ☺

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