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Breakfast Desserts Snacks

Blueberry Crumble Loaf

A yummy and warming way to start the day, enjoy toasted with a dollop of coconut yoghurt for brekky or packed into your lunch box for morning tea. Freezes perfectly.

If your oven has a heating element in it, cover the loaf with foil and uncover in the last 20 minutes of cooking time

Blueberry Crumble Loaf

Print Recipe

SERVES 1 Loaf

ingredients

Loaf
3 medium bananas, mashed
2 tbs Chia Seeds, ground to meal if possible see product
1 cup almond meal
1 tsp Vanilla Powder see product
1 cup Plain Buckinis, ground to flour (buckwheat flour) see product
½ cup Coconut Sugar see product
3 tsp cinnamon
¼ cup milk of choice
3 tsp baking powder
pinch of salt
1 cup blueberries, fresh or frozen
Crumble
30g Coconut Oil, solid see product
1 tbsp Coconut Sugar see product
2 heaped tbs buckwheat flour see product
½ cup rolled oats

method

Step 1Preheat oven to 180 degrees Celsius. Then place mashed bananas, chia seeds, and milk in a bowl and combine with an electric mixer.
Step 2Add in the sugar, salt, vanilla powder, cinnamon, and baking powder and mix again.
Step 3Add in the almond meal and buckwheat flour, combine well and spoon into a small/narrow loaf pan (not a bread pan).
Step 4Smooth out the top of the batter and place blueberries on top and slightly press them into the batter.
Step 5In a separate bowl, place all of the crumble ingredients and rub between fingertips until well combined and the mix just holds together.
Step 6Press the crumble mixture on top of the blueberries firmly so it looks even and smooth.
Step 7Bake for 45 minutess or until a skewer comes out clean. Cool completely and slice.