Friday, September 7, 2012
blueberry bread...just plain delicious!
we go through blueberries like nobody's business. it's my precious toddler, LO, who requests them through the day. he is somewhat of a blueberry connoisseur, i would say. you see, he won't he just any old blueberry. it must be plump, perfectly round, juicy, with a touch of tart, and have just enough sweetness to put a smile on his face. if those poor blueberries don't past that initial taste test, he will refuse them. so, now when i pick them up from the market, i've got to taste them first.
we made a trip to our wholesale superstore about a week ago and bought a huge box of blueberries...way more than any household needs. i didn't bother tasting them. of course, once we got them home, they didn't meet the standards of our 21 month old. what the heck was i going to do with a bunch of milly, bland blueberries?
aha...muffins! oh, but i let my sister borrow my muffin pan. and, i didn't have any of those cupcake liners with tin foil. so, i decided to be resourceful and make a bread loaf. who needs muffins, anyway? that's me rationalizing.
now, all i needed was a recipe! have you guys ever checked out elana's pantry? go, go now! she's got gluten-free recipes that hundreds of thousand of people swear by. not only is she gorgeous, but she's like super famous in the paleo/mommy/GF world. all the recipes i've tried have been absolutely delicious. my recipe is adapted from her blueberry muffins!
i'm telling you, this blueberry bread is amazing. it's perfect for breakfast, a snack, or dessert! it does have a little agave nectar, so super duper low carb, but it's pretty darn close. and, with something this sweet and tasty, anyone can look past that!
1/2 cup sifted coconut flour
1/2 tsp sea salt
1/2 tsp baking soda
1/3 cup agave nectar
1/3 cup extra virgin olive oil
1 tbsp vanilla extract
1 cup fresh blueberries
preheat oven to 350 degrees Fahrenheit.
in a medium size bowl, combine all of your ingredients and whisk by hand until smooth. gently fold in blueberries.
pour into a greased bread loaf pan (1.5 qt).
bake for approximately 40-50 minutes. test with a toothpick. let the loaf cool completely before turning out of the pan.
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