cookwithcaro

Almond buckwheat blueberry bread (vegan, gluten free)

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F2F57AD4-A7FA-4852-B273-AF3A53A683A0.JPGAlso 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.   4A941DAC-F501-4A8E-9ACD-1A36E48543B5.JPG

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

  1. Preheat oven to 350 F, grease or line a loaf pan with parchment and whisk together dry ingredients in a bowl
  2. 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
  3. 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
  4. Take some pics, take some bites D974395F-E3D7-48E7-9719-11ADA34EB9C2.JPG

 

2 Replies to “Almond buckwheat blueberry bread (vegan, gluten free)”

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