After losing the weight that I wanted to lose, I little by little added back in “sweets” or “desserts”; however, these are not sweets in the typical sense. Instead, the sweets I make now are health-promoting, free from refined white sugar and wheat, they do not bloat me up, and they do not cause future sugar-cravings like typical sweets do. They always taste great because, of course, flavor is important. And my kids will eat them, which is an added bonus. Let me tell you, kids now, much more than when I was growing up, are exposed to junk food everywhere. It’s important to “train” your child’s palette to not like artificial sugary foods, so that they stay healthy well into adulthood.
This hearty and satisfying gluten-free bread is excellent for breakfast, or enjoy it anytime of the day. You will see that one of the ingredients in the crumble is buckwheat flour, but buckwheat is not wheat or wheat related at all. It is actually a seed, thus allowing this bread to be gluten-free. This sweet, moist bread is also free from refined white sugar. If you opt to use nut milk in the batter, and if you use coconut oil instead of butter when making the crumble or greasing the loaf pan, it is also vegan.
This bread is best kept in the refrigerator, and it freezes well. Either fresh or frozen blueberries can be used.
Makes one loaf.
Prep time: 20 minutes. Cook Time: 45 minutes or until wooden skewer comes out clean.
Ingredients for bread
3 medium bananas mashed
2 tablespoons chia seeds
¼ to ½ cup milk of your choice (I use almond or cashew)
½ cup coconut sugar
½ teaspoon salt
1 tablespoon vanilla extract
1 tablespoon cinnamon
3 teaspoons baking powder
1 cup almond flour
¾ cup coconut flour (You can also use buckwheat flour-and I have. It makes the bread darker in color and it still tastes good)
1 heaping cup of blueberries, fresh or frozen
Directions
- Preheat oven to 350
- Grease loaf pan with coconut or avocado oil (You could also use butter)
- Put mashed bananas, chia seeds and milk in large bowl and mix with electric mixer
- Add in the coconut sugar, salt, vanilla, cinnamon and baking powder. Mix again.
- Add in the almond flour and mix well.
- Add in the coconut flour and mix well. If you feel the batter is too thick add a bit more milk.
- Spoon batter into prepared loaf pan.
- Smooth out the top of the batter and place the blueberries on top. Slightly press them into the batter.
Ingredients for crumble
2 to 3 tablespoons of solid coconut oil (or butter)
1 tablespoon coconut sugar
2 tablespoons buckwheat flour
⅓ cup gluten-free rolled oats
Directions for making crumble
- Place all crumble ingredients in a bowl
- Mix together with your fingers or a fork just until mix holds together
- Press crumble mixture on top of the blueberries firmly so that it looks even and smooth
Now place the bread in the oven and bake for 45 minutes or until a wooden skewer comes out clean. Cool completely. Refrigerate for a few hours. This bread is best served cold. Slice and eat. Enjoy!
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Thank you for reading. May you always be healthy!
Recipe adapted from lovingearth.com, and all photos taken by me of the actual bread and the fresh blueberries that I used.
