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I love this grain-free blueberry bread! I crave summer and this bitter cold has made me crave it even more. I am so happy to have access to frozen blueberries so even though it’s the dead of winter, I can still bake with them!

My first attempt at this recipe was a semi-fail. I was going off of the grain-free banana bread recipe I posted last week and though it would need more liquid to compensate for not having bananas in it. I added 1/2 cup milk to it and there was way too much moisture. It took a long time to bake and fell apart when cutting. We ate it in bowls with vanilla ice cream and it was divine! That’s why it was only a semi-fail! 🙂

Working with coconut flour can be tricky. You have to get the moisture right or the end result will either be too dry or too wet. My second attempt yielded a moist bread that did not fall apart as easily. My taste testers said try number two was the winner!

Can you make these into muffins? I don’t know because I haven’t tried. If I do, I will update with the results. 

I add gelatin hydrolysate to everything I can. It doesn’t gel but it does add nutrients to whatever it is added to. 

As always, for your convenience I have included links in the recipe for where to buy ingredients easily. 

​Instructions:

1. Preheat oven to 350 degrees F and line a loaf pan with parchment paper.
2. In a medium bowl mix coconut flour with the remaining dry ingredients and add eggs.
3. Add applesauce, vanilla, maple syrup (or honey), and coconut oil.
4. Mix thoroughly and let sit for about 5 minutes.
5. Smooth out any lumps and gently fold in blueberries (batter will be thick).
6. Scoop into prepared loaf pan and bake at 350 degrees F for 1 hour or until a knife inserted in the center comes out clean (mine took 1 hr 15 mins).
7. Remove from oven and allow to cool on a baking rack.
8. Serve warm, at room temperature or chilled.
9. Goes well paired with fresh whipped cream (or coconut milk whipped cream) or homemade ice cream!

I love the balance of flavors from the vanilla and almond extracts along with the rich sweetness of the blueberries and maple syrup. It’s the perfect combination for the perfect breakfast, snack or dessert.

Want more recipes that contain blueberries? Take a look at these!
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• Paleo Blueberry Banana Bread from The Skinny Pear
• Whole Wheat Blueberry Muffins from Five Little Homesteaders
• Quinoa Blueberry Mini Loaves  and Ice Cream Cookies from Scratch Mommy
• Spectacular Blueberry Scones  and Real Food Blueberry Muffins from Real Food Girl: Unmodified 

​Be nourished. Be happy.
Enjoy!

This time of year, the vendors at farmers markets always offer a variety of stone fruits – plums, peaches, apriums, plumcots, nectarines, pluots, among others. I was able to snag a few pounds of yellow peaches, white nectarines, and donut peaches last week from my favorite vendors. With titles like apriums and pluots – they sound more like something from an astronomy textbook than edible delights but they’re delicious nonetheless.
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Some of these fruits are hybrids that combine varieties of plums, apricots, and peaches. Others are more of the heirloom variety that have been careful bred to preserve the traditional genome of the fruit. But they are all sweet, juicy and delicious in it’s own way. Shaking off the heels of winter, stone fruits kindly remind us that summer is officially here regardless of the date on the calendar. And as such, recipes calling for these tender fruits are in order. Everything from grilled peaches, to fruit salads, to plum cobblers – now is the time to enjoy the intense sweetness these gems offer.

I’ve learned to adapt to my children’s picky palates (which has improved tremendously with a real food diet) – but not at the expense of depriving them from much needed nutrition. For example, smoothies can be used as a vehicle to add more nutrition into their diets. I personally, always preferred to eat my greens in the form of a salad, but I quickly realized that crabby toddlers don’t always appreciate baby spinach and radicchio with balsamic dressing, hence the need to add greens to a smoothie.

Likewise, treats made with grass fed gelatin can also a great way to boost the daily nutrient intake. I talk about the origins and health benefits of gelatin in this post on The When, How and Why of Aspic (aka Meat Jello). In short, gelatin is a great source of nutrition including amino acids glycine and proline which are important for proper skin, hair and nail growth as well as optimal immune support. Gelatin also soothes the gut lining, making nutrient assimilation more effective.

Gelatin that is shelf-stable and sold in powder, is essentially bones, cartilage, and tendons cooked down for extended period of time, breaking down the collagen and then dried and ground into fine powder for us to use. That’s why it’s incredibly important that you seek out the best quality gelatin. I’m currently using THIS brand but have used THIS with great success as well. The good news is that gelatin is making a comeback and more and more companies are seeking the best quality sources to make gelatin for their always-growing customer base.

In addition to regular soups made from traditionally prepared bone broth, I am purposeful in making gelatin treats as snacks or deserts for an extra boost of nutrition. These Gut-Healing Strawberries n’ Cream Gelatin Cups are a hit at our home, and they especially make a extraordinary treat for a birthday and other celebrations.

by Anya @ Prepare & Nourish
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box grater, glass measuring cup, muffin pans, or bundt cake pan
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I love using a variety of stone fruits for different tones of sweetness in these gems. I layered yellow peaches, white nectarines, followed by backyard plums, all chopped in miniature pieces. You can also use a box grater, and grate on largest if that’s easiest. Sprinkle gelatin over 1/2 cup of coconut water in a glass measuring cup, give a quick stir and set aside to “bloom”. Meanwhile, place the chopped fruit in muffin pans or mini bundt cake pans for individual servings (great for parties) but a regular bundt cake pan works great too.

Add 1/2 cup of boiling water to the bloomed gelatin (it should have set by now) and stir well with a fork. There should be no clumps. Add additional 1 cup of coconut water and continue to stir well. Add 1-2 tablespoons of honey, if you care to have it more sweeter, otherwise, completely leave it out and enjoy the sweetness of the fruits. Carefully pour into the muffin cavities, completely covering the fruit and coming all the way to the top. Give the pan a gentle tap on the counter to make sure that the coconut water reaches between the fruit and to the bottom. Place in the refrigerator for 2 hours, overnight is best.