Blueberry Coconut Loaf

Name: Blueberry Coconut Loaf
Cook time: 40 min
Yield: 6
Ingredients: DRY INGREDIENTS; 1/3 cup (35g) coconut flour, sifted; 1/4 tsp sea salt; 1/2 tsp baking powder; 1/8 tsp cinnamon; WET INGREDIENTS; 4 eggs; 1/2 tsp pure vanilla extract; 1/4 cup (60ml) maple syrup; 1/4 cup (60ml) coconut milk; 1/4 cup (60ml) coconut oil, melted; ADD IN; 1/2 cup (75g) fresh, wild blueberries; CRUMB TOPPING; 2 tbsp almond flour; 1/4 cup (40g) coarsely chopped nuts (I used walnuts, but any nuts or seeds will work); 1 tbsp maple syrup; 1 tbsp coconut oil, melted; pinch sea salt

For many people, it seems like it is impossible to bake tasty muffins, cakes or cookies without the use of regular white flour. Yes, I thought that as well.

Until I have started baking with coconut and almond flour.

Often I just grind up whole nuts and it works great as well.

This recipe needs coconut flour for the batter and a little bit of almond flour for the topping.

The original recipe is from the “Paleo Indulgences” cookbook from Tammy Credicott.

I bought this cookbook as a Christmas gift for my 11-year-old daughter to give her ideas for grain-free baking. What I really like about the cookbook (besides the amazing recipes, of course) is the Thumbnail Recipe Table of Contents. It does clearly represent the content and makes the search for cooking inspirations way easier.

In regards to nutrients, blueberries are a super food and its anti-oxidant based protective effects have been shown throughout the whole body. Included in the overall anti-oxidant support the phytonutrients in blueberries have a positive effect on the nervous, cardiovascular, digestive and the structural systems.