Also known as: Bob’s buckwheat blueberry bread. So many Bs, but this bread is an A. Rolling my eyes as I type but it’s true, it tastes like a cozy graham cracker to me. The Bob part is because I used Bob’s Red Mill paleo flour blend, which has mostly almond flour, then arrowroot starch, coconut and tapioca flour. I also used buckwheat flour (from ol’ Bob too) because idk, I like buckwheat. Give it a try, share with a cat. 
Almond buckwheat blueberry bread
1 cup buckwheat flour
1 cup Bob’s paleo flour blend
1 Tablespoon cinnamon
3/4 teaspoon cardamom
2 teaspoons baking powder
1 3/4 cup almond milk, or other non dairy milk
1/3 cup nut butter (I ground up some pistachios and LOVED that)
1/2 cup maple syrup, or honey if you like
1/2 cup blueberries + extra on top
Method
- Preheat oven to 350 F, grease or line a loaf pan with parchment and whisk together dry ingredients in a bowl
- Whisk together almond milk, nut butter and maple syrup, then pour into the dry ingredients and stir until combined. Make sure ya don’t leave any clumps of dry mix at the bottom
- Stir in blueberries and then pour evenly into the pan, topping with more bluebz. Bake for 45-50 minutes, or until a toothpick inserted comes out clean and dry. Let it cool on a wire rack
- Take some pics, take some bites
Like this:
Like Loading...
Related
Published by Caroline Mann
So it all started on July 23, 1994... *muffly, high pitched fast forward sound* And now I'm a person who's hungry and likes food that kills two birds: tastes delicious and nourishes the bod/ celestial bod, aka Earth. I should add that zero birds are killed in this scenario... my recipes are plant based, meaning flexible, but mostly plants. In culinary school, I learned how to bring vegetables to the foreground while seeking local, seasonal, organic, unprocessed and wholesome ingredients whenever possible. A lot of words but ironically these kind of foods are the least complicated. I believe a plant centric diet is best for our planet's sustainability and personal health, and find this approach to cooking the most fun and innovative. I also understand that food is very personal (you are what you eat amirite), and dependent upon cultural backgrounds and belief systems. Half my class was vegan, and we all got along just peachy/ smoothly like butter. Mostly because we were cooking together and had to cooperate and all. Just kidding, we successfully hung out in other settings and I love them a lot. Anyway, Natural Gourmet Institute taught us to ask ourselves where food comes from and what practices we are supporting, no matter what lifestyle. If I ever try fish or shellfish, I check the Seafood Watch app to make sure I'm not ordering the last shrimp of all. NGI also taught how to cook, I should add. I graduated in January 2018, and have since been cheffin' in a vegan restaurant and at home. So, as I am constantly stirring, I want to share some ideas with you so we can all eat beautifully, live it up and prance with the plants.
View all posts by Caroline Mann
cookwithcaro 
This is awesome!!!!
Sent from my iPhone
>
LikeLike
Thanks mawm 💝
LikeLike