Recipes

Blueberry Almond Bread

So, I’m sharing some healthy comfort food recipes to help carry us through to springtime.

Preparation time: 15 minutes Cooking time: 45 minutes plus cooling
Makes: 1x 900g/ 2lbs loaf – 10 slices

Grain-free and wonderfully moist, this low- FODMAP fruity bread is rich in fibre to support bowel
health and stabilize blood sugar levels. The addition of nut butter gives it a further protein boost
and creamy texture.

METHOD

1. Heat the oven to 180˚C. Grease 2lb loaf
pan and line it with baking parchment.


2. Put the bananas into a food processor and
add the eggs, coconut oil & nut butter.
Blend together. Alternatively, blend the
ingredients in a blender and tip into a large
bowl.


3. Add the coconut flour, bicarbonate of soda
/ baking powder, vanilla & cinnamon to the
food processor or bowl. Blend or mix
using electric hand whisk / beater, then stir
in the blueberries.


4. Spoon the batter into the prepared pan.
Bake for 45 minutes or until golden and
cooked through (stick a skewer into the
middle and when it comes out clean, it’s
cooked).


5. Leave to cool in the pan for 5 minutes, then
turn onto a wire rack to cool. Slice to
serve. Store in the fridge for up to 5 days
or slice and freeze for up to 1 month.

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INGREDIENTS
*This is lovely toasted as a snack. Option to add additional almond butter for protein & healthy fats.
Jenny White

Jenny White

Jenny White is a Registered Nutritional Therapist who graduated from the College of Naturopathic Medicine and is a member of the Nutritional Therapists of Ireland (mNTOI). She holds a Certificate in Neuro Linguistic Programming (NLP) and is currently undertaking a Master of Science Degree in Advanced Nutrition (Research and Practice) with the University of Middlesex. Her specialist interest areas are digestive health and mental health with a particular focus on the gut-brain connection.