Carol A. Granger - Blueberry Cinnamon Almond Loaf



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


  1. Preheat the oven to 180°C
  2. Prepare 12cm x 28cm loaf tin: oil with olive oil and line with parchment paper
  3. Combine the almond flour, eggs, baking powder, vanilla and oil in a large bowl
  4. Fold in the berries, lemon zest and inulin with a metal spoon
  5. Pour into your prepared tin, bake for 20-25 minutes, until golden brown.
  6. Best eaten warm with almond butter

  7. 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.