Paleo vanilla blueberry loaf – gluten free, grain free, dairy free, wheat free, refined sugar free, clean and Paleo friendly.
I have a confession to make.
I didn’t have a recipe to give you this week so I spent the better part of an hour looking through all my food photos. I finally stumbled upon an old recipe from when I first embarked on my clean eating journey. I think it’s the perfect timing for Winter as comfort food is what we need right now.
This Paleo vanilla blueberry loaf is a cross between cakey and bready; and has whole blueberries bursting in your mouth. Summer may be over but you can still use frozen blueberries. I used organic blueberries found in the frozen section of my local health food shop.
Don’t be fooled by the fact that it’s not the size of a normal loaf – it is filling so you won’t need a lot. I like to smear some nut butter or drizzle a little honey on mine. It’s delicious!
Now, back to why I initially didn’t have a recipe to give you. I’ve been quite the busy bee of late and that’s because I’m working on a range of ultra healthy packet mixes that I plan to release later on this year. It’s all terribly exciting at the moment and I’m working as fast as I can to get it all done. My mixes are in taste testing stage at the moment as I adjust ingredients and flavours according to what my taste testers report back to me.
I plan to start selling at the local markets and hopefully get my mixes into health food stores as well.
On another note, I had the pleasure of collaborating with Apex Body Systems who are running a 10 week fitness challenge. I made Endurance Balls for the fitness challenge packs that were handed out to participants and the feedback on them was positive. It was a proud moment when I handed over the balls with my new branding on them. Check out Apex Body Systems on Facebook.
Anyway, I hope you enjoy making my Paleo vanilla blueberry bread as much as I enjoyed eating it.
With love & gratitude,
Why this is so good for you
Almonds alkalize the body (good for fighting inflammation), nourish the nervous system, provide good brain function, build strong bones and teeth, provide healthy fats which aids in weight loss, reduce risk of heart disease and help protect against diabetes.
Tapioca /arrowroot helps prevent neural-tube defect and other congenital malformation in offspring, helps regulate heart rate and blood pressure, aids in fat metabolism in the body, aids in digestion and regulates bowel movement, can relieve nausea and replaces nutrients that are lost due to diarrhea and vomiting.
Free range eggs are high in protein (which helps you keep full) and most of the nutrients are found in the yolk. Eggs help prevent macular degeneration and prevent cataracts, blood clots, stroke, heart disease and breast cancer; promote the growth of healthy hair and nails; and aid in the brain development of a growing foetus.
Blueberries protect against cancer, help slow ageing, help lower blood pressure, help prevent heart disease, help maintain brain function, help improve memory and help fight urinary tract infections.
Coconut sugar aids in digestive health and is low GI so it won’t spike your blood sugar levels and make you feel lethargic later on.
- 1 1/2 cups almond flour (finely ground skinless almonds)
- 1/2 cup tapioca flour
- 1/3 cup coconut sugar
- 2 teaspoons baking powder
- 1/2 cup almond milk (or milk of choice)
- 2 free range eggs
- 2 teaspoons vanilla extract
- 1/3 cup blueberries (for scattering)
- Preheat oven to 180 degrees C/160 fan forced
- Set blueberries aside. Combine dry ingredients in a large mixing bowl. Add wet ingredients. Beat with a hand held mixer until well combined.
- Pour batter into a rectangular loaf pan lined with baking paper. Scatter blueberries evenly over the batter. (They will eventually sink).
- Bake for 25 - 30 minutes or until bread springs back when pressed (or an inserted wooden skewer comes out clean).