Carol A. Granger - Blueberry Cinnamon Almond Loaf
Recipe
- Category
- Breakfast, Desserts, Guest Recipes, Snacks
Description
Amazing guest recipe from registered nutritional therapist and herbalist Carol A. Granger. A delicious, tasty NO SUGAR cake packed full of flavour. Easy to make and can be enjoyed any time of the day.
A great alternative to gluten/wheat product and sweetened naturally with inulin, which is a non-digestible fibre. Easy to get hold of in all good health shops. Perfect for lunches, picnics or as an after school energy boost.
By Carol A. Granger
Prep time: 15 minutes Cook time: 25 minutes Serves: 6
A great alternative to gluten/wheat product and sweetened naturally with inulin, which is a non-digestible fibre. Easy to get hold of in all good health shops. Perfect for lunches, picnics or as an after school energy boost.
By Carol A. Granger
Prep time: 15 minutes Cook time: 25 minutes Serves: 6
Ingredients
- 125g almond flour
- 3 eggs
- 75g inulin
- 100g blueberries
- 1tsp of cinnamon
- Zest of 1 lemon
- 45g coconut oil, olive oil (or butter)
- 2 tsp vanilla extract
- 1 tsp baking powder
Method
- Preheat the oven to 180°C
- Prepare 12cm x 28cm loaf tin: oil with olive oil and line with parchment paper
- Combine the almond flour, eggs, baking powder, vanilla and oil in a large bowl
- Fold in the berries, lemon zest and inulin with a metal spoon
- Pour into your prepared tin, bake for 20-25 minutes, until golden brown.
- Best eaten warm with almond butter
- Variations: can use blackberries or raspberries, fresh or frozen, or a mixture. Keep a few berries aside until the mixture is in the tin, and put them into the top of the loaf for a visual effect.
Enjoy!
