Gluten Free Blueberry Breakfast Bread

attosa
Diamond Post Medal for All Time! 1,246 Posts

slices cut of Breakfast Bread This is a great bread loaf for those looking for a gluten free, dairy free, and low carb option. You can have it fresh out the oven, but I prefer to cut them into 1/3" slices, toast them, and have them with butter and/or jam. This bread's consistency is a cross between banana bread and an English muffin. If you'd like it more like the former altogether, add a few tablespoons of sugar, as this recipe is barely sweet.

*In this demo, I used a mix of coconut flour and almond flour. I also used a mix of almond butter, cashew butter, and peanut butter for the nut butter portion of this recipe. Use what you like, but preferably not all peanut butter, as it will give off a super heavy peanut taste that I believe is too overpowering.

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 10 servings

Ingredients:

1/2 cup nut butter (almond, cashew, sunflower, peanut)
1/4 cup coconut oil
3/4 cup gluten-free flour (coconut, almond)
1/2 tsp salt
2 tsp baking powder
1/2 cup almond milk
5 eggs, beaten
1 Tbsp sugar
2 tsp gluten-free flour (coconut, almond)
2/3 cup blueberries

Steps:

Preheat oven to 350 degrees F. In a microwavable bowl melt nut butter and oil together for 30 seconds. Stir until combined well.

In a large bowl, whisk flour, salt and baking powder together.

Pour the nut butter mixture into the flour. Stir to combine.

Add the milk, eggs, and sugar. Mix well.

To keep the blueberries from sinking while baking, in a small bowl, toss them around with the 2 teaspoons of flour.

Pour the blueberries into the batter and fold in gently.

Lightly grease a standard 9x5 in. (or equivalent) loaf pan and line with parchment paper. Pour in the batter and bake for about 45 minutes, or until a toothpick comes out clean.

Cool for 30 minutes, then remove from pan. Slice and toast to serve.

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