Click here to printBlueberry 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
SERVES 1 Loaf
ingredients
Loaf
- 3 medium bananas, mashed
- 2 tbs Chia Seeds, ground to meal if possible
- 1 cup almond meal
- 1 tsp Vanilla Powder
- 1 cup Plain Buckinis, ground to flour (buckwheat flour)
- ½ cup Coconut Sugar
- 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
- 1 tbsp Coconut Sugar
- 2 heaped tbs buckwheat flour
- ½ cup rolled oats
method
- Step 1 :Preheat oven to 180 degrees Celsius. Then place mashed bananas, chia seeds, and milk in a bowl and combine with an electric mixer.
- Step 2 :Add in the sugar, salt, vanilla powder, cinnamon, and baking powder and mix again.
- Step 3 :Add in the almond meal and buckwheat flour, combine well and spoon into a small/narrow loaf pan (not a bread pan).
- Step 4 :Smooth out the top of the batter and place blueberries on top and slightly press them into the batter.
- Step 5 :In a separate bowl, place all of the crumble ingredients and rub between fingertips until well combined and the mix just holds together.
- Step 6 :Press the crumble mixture on top of the blueberries firmly so it looks even and smooth.
- Step 7 :Bake for 45 minutess or until a skewer comes out clean. Cool completely and slice.
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