I love this grain-free blueberry bread! I crave summer and this bitter cold has made me crave it even more. I am so happy to have access to frozen blueberries so even though it’s the dead of winter, I can still bake with them!
My first attempt at this recipe was a semi-fail. I was going off of the grain-free banana bread recipe I posted last week and though it would need more liquid to compensate for not having bananas in it. I added 1/2 cup milk to it and there was way too much moisture. It took a long time to bake and fell apart when cutting. We ate it in bowls with vanilla ice cream and it was divine! That’s why it was only a semi-fail!
Working with coconut flour can be tricky. You have to get the moisture right or the end result will either be too dry or too wet. My second attempt yielded a moist bread that did not fall apart as easily. My taste testers said try number two was the winner!
Can you make these into muffins? I don’t know because I haven’t tried. If I do, I will update with the results.
I add gelatin hydrolysate to everything I can. It doesn’t gel but it does add nutrients to whatever it is added to.
As always, for your convenience I have included links in the recipe for where to buy ingredients easily.
- 1/2 cup coconut flour
- 1 tsp baking soda
- 1/2 tsp salt (I like Real Salt)
- 1 tsp cinnamon
- 2 TBS gelatin hydrolysate (optional)
- 4 pastured eggs
- 4 TBS applesauce (homemade or buy here)
- 2 tsp vanilla extract (homemade or buy here)
- 1 tsp almond extract (optional)
- 1/4 - 1/3 cup maple syrup (grade B has more minerals), or raw honey
- 1/3 cup coconut oil (melted)
- 1 cup blueberries (fresh or slightly thawed if using frozen)
- Preheat oven to 350 degrees F and line a loaf pan with parchment paper.
- In a medium bowl mix coconut flour with the remaining dry ingredients and add eggs.
- Add applesauce, vanilla, maple syrup (or honey), and coconut oil.
- Mix thoroughly and let sit for about 5 minutes.
- Smooth out any lumps and gently fold in blueberries (batter will be thick).
- Scoop into prepared loaf pan and bake at 350 degrees F for 1 hour or until a knife inserted in the center comes out clean (mine took 1 hr 15 mins).
- Remove from oven and allow to cool on a baking rack.
- Serve warm, at room temperature or chilled.
- Goes well paired with fresh whipped cream (or coconut milk whipped cream) or homemade ice cream!
I love the balance of flavors from the vanilla and almond extracts along with the rich sweetness of the blueberries and maple syrup. It’s the perfect combination for the perfect breakfast, snack or dessert.
Want more recipes that contain blueberries? Take a look at these!
- Paleo Blueberry Banana Bread from The Skinny Pear
- Whole Wheat Blueberry Muffins from Five Little Homesteaders
- Quinoa Blueberry Mini Loaves and Ice Cream Cookies from Scratch Mommy
- Spectacular Blueberry Scones and Real Food Blueberry Muffins from Real Food Girl: Unmodified
Be nourished. Be happy.