It’s May! It’s sunny! Life is good again!
When the weather warms up and the sun sticks around for hours on end, I’m instantly happier. And what better way to celebrate that happiness than to throw a bunch of my favorite things into one recipe?
On a whim, I decided I needed something sweet and wholesome to snack on while I did some sunbathing and reading yesterday afternoon. I also didn’t want to run to the store so it had to be made up of readily available ingredients.
Enter “The Blueberry Sunshine Loaf.”
Blueberries, almonds, coconut and banana make up this delicious treat. And no added sugar to boot! Let’s get started already.
Blueberry Sunshine Loaf
Flax Egg:
2 tablespoons flaxseed meal
6 tablespoons water
Dry Ingredients:
1 cup almond meal
1 cup spelt flour (or your flour of choice)
1 tablespoon cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
Wet Ingredients:
1 very ripe banana, mashed
1/2 tablespoon coconut oil, melted
1/4 cup coconut or almond milk
1 tablespoon apple cider vinegar
1/2 tablespoon almond extract
Optional: 1 tablespoon liquid sweetener (agave, maple syrup or date syrup)
Add-ins:
1 cup frozen or fresh blueberries
1/4 cup shredded coconut
Toppings:
1/2 tablespoon shredded coconut
1 tablespoon sliced or chopped almonds
Preheat oven to 350 degrees and lightly grease a 9×5 loaf pan.
Add ground flaxseed and water together and mix. Set aside.
In a large bowl, mix dry ingredients together.
In a medium bowl, combine wet ingredients and flaxseed egg. Once mixed, add wet ingredients to dry ingredients until just combined.
Fold in 1 cup blueberries and 1/4 cup shredded coconut.
Scoop mixture into pan, making sure to spread evenly. Top with more shredded coconut and sliced almonds.
Bake at 350 degrees for 30 minutes.
Let cool for 20 minutes before slicing and serving. Enjoy!
The Wh0le Story 