Vanilla Blueberry Bread

Move over coffee cake, we have this blueberry bread coming up on stage! This sweet vanilla blueberry bread is so soft and decadent, you’d never know that it’s made from whole plant based ingredients. With the main portion of the batter coming from almonds and oats, its not only tasty but also good for you too.

This recipe is:

• plant based

• gluten free

• refined sugar free

• simple and fun

• great for meal prep

Make this bread for your next meal prep, and you can start your week with a delicious slice of heaven! Serve it warm or serve it cold, either way it’s really yummy. Your breakfast just go so much sweeter.

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Makes 1 loaf of bread:

The Goods:

• 2 bananas, peeled and smashed

• 1/2 cup apple sauce

• 1 chia egg (1 tbsp ground chia seeds + 3 tbsp water)

• 1/4 cup melted coconut oil

• 1/4 cup Big Tree Farms coconut sugar

• 1 tsp vanilla extract

• 1 tsp cinnamon

• 1 1/4 cup oat flour

• 1 cup almond meal

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/4 tsp salt

• 1 1/2 cup blueberries

For the coconut sugar icing:

• 1/2 cup Big Tree Farms coconut sugar

• 1 tbsp tapioca flour

• 2 - 3 tbsp unsweetened plant milk

The Method:

1. First, preheat your oven to 350.

2. Grab a large mixing bowl, add your bananas to the bowl and then smash them with a fork until you you have a semi-smooth banana mixture. Next, toss in your apple sauce, pre-made chia egg, coconut oil, coconut sugar, and vanilla extract. Mix everything together and then set aside. This is your “wet” ingredients mixture.

3. Now in a separate bowl, add your cinnamon, oat flour, almond flour, baking powder, baking soda, and salt. Stir all the dry ingredients until they are fully mixed. This is the “dry” ingredients mixture.

4. Slowly add your dry mixture into the wet mixture about 1/2 cup at a time, while stirring constantly with a rubber spatula.

5. Once you have all the dry ingredients mixed with the wet ingredients, slowly fold in 1 cup of the blueberries into the batter. Save 1/2 cup blueberries for the top.

6. By now the oven should be preheated and ready. Grab a loaf pan and line with parchment paper. Transfer the batter to the loaf/bread pan, and smooth out the top.

7. Sprinkle the extra 1/2 cup blueberries over the top, and now you’re ready to bake this baby!

8. Bake at 350 for 40-45 minutes. Let cool for 5 minutes afterwards.

9. While the blueberry bread is in the oven, time to make the icing. Grab a dry blender and add your coconut sugar, tapioca flour, and blend on high for 5-7 seconds until it becomes a powder/dust. (Tip: make sure the blender is fully dry, otherwise it won’t make it a powder)

10. Pour your powder from the blender into a small mixing bowl and add in 2 tbsp plant milk. (Add 1 tbsp more if needed.) Stir and mix until your have a thin and nappe consistency. This icing isn’t like your traditional thick icing, it’s thinner. When you refrigerate it, it will thicken up.

11. Store in an airtight container, enjoy within 4-5 days.

Thanks so much for checking out our recipes! I hope you find something here that satisfies your cravings or encourages you to try something new. Make sure to check back every week to see our new recipes!

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