INGREDIENTS:

  • 2 + 1/4 cups almond meal
  • ¾ cup flaxseed meal
  • ¾ tsp bi-carb soda
  • ¼ tsp salt
  • 1 cup unsweetened applesauce
  • 3 tablespoons honey
  • 3 eggs
  • 1 cup frozen blueberries + extra for topping the loaf

 

INSTRUCTIONS:

  1. Preheat oven to 180 C. Line a loaf tin with baking paper.
  2. Combine almond meal, flaxseed meal, bi-carb soda and salt in a large mixing bowl.
  3. In a separate bowl, whisk together applesauce, honey and eggs.
  4. Combine the wet ingredients with the dry mixture. Fold the blueberries through.
  5. Pour into prepared baking loaf tin. Sprinkle a few extra blueberries on top of the loaf and gently press down with a spatula.
  6. Bake for approximately 60 minutes or until a toothpick inserted comes out clean. Cool for 10 minutes in the loaf tin before transferring onto a wire rack to cool completely.

 

NOTES:

Apple sauce – opt for unsweetened applesauce. Or make your own by simmering 2 medium apples diced with ¼ cup water for about 15 minutes, until apple is soft. Mash or blitz in a food processor or blender until smooth.

Flaxseed meal – typically found in the health food aisle of supermarkets. Alternatively you can buy flaxseed or linseed whole, and grind in a coffee grinder or blender until ground to a meal consistency.

Storage – this blueberry bread will keep for approximately 3 days wrapped in foil or in an airtight container. Or slice and freeze for up to 3 months.