I'm all about eating in season. There's nothing better than a juicy ripe tomato in summer or a new season apple right from the tree. And as I'm sure you're aware it's the height of blueberry season, so while they're fresh and cheap I thought I'd create a blueberry lunch box loaf everyone will love.
There are a few substitution suggestions for those who are dairy-free, strict grain-free and sugar-free, but the few loaves I've made trying the different variations have all been winners! So whether you use coconut yoghurt or greek, buckwheat flour or tapioca, maple syrup or rice malt syrup, they all come out just divine.
This light yet moist loaf will keep in the fridge for up to 4 days and is just delicious with some yoghurt or melted butter.
1. Preheat oven to 160 degrees and line a standard loaf tin with baking paper.
2. In a bowl, combine eggs, yoghurt, oil, syrup, vanilla, zest and juice and whisk to combine.
3. Add flours and baking powder and gently combine. Careful not to overmix.
4. Lastly, fold through the blueberries (careful not to crush them).
5. Spoon mixture into the loaf pan and smooth flat with a knife. Sprinkle with coconut.
6. Transfer tin to hot oven and cook for 60 minutes. Nearing the end of the cook time, if the top is browning too much, simply cover with a piece of tin foil.
Let cool slightly before slicing. Enjoy!
Comments will be approved before showing up.
These super easy fritters are great for dinner or the lunch box. Packed full of goodness and perfect with some hummus, coconut yoghurt or sweet chilli sauce.
Double the recipe if you've got a big family to feed :)
Looking for a way to sneak more veg into your kids? Even your grown-up kids?
These are the perfect fit for little fingers are hold together well (despite having no binder!) so there won’t be crumbs all over the house!
Dip them in some tomato sauce, aioli or sweet chilli and watch them eat their veggies!