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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.
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!
Be nourished. Be happy.
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When your favorite stone fruits are combined with coconut water and grass-fed gelatin, a delicious treat ensues. These sweet morsels make a beautiful addition to any celebration or for no other reason than self-indulgence.
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.
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.