Blueberry Crumble Loaf

Breakfast Desserts Snacks

By Melanie, Naturally Nutritious

A yummy and warming way to start the day, enjoy toasted with a dollop of coconut yoghurt for brekky or packed into your lunch box for morning tea. Freezes perfectly.

If your oven has a heating element in it, cover the loaf with foil and uncover in the last 20 minutes of cooking time

Ingredients
Method

Loaf
3 medium bananas, mashed
2 tbs Chia Seeds, ground to meal if possible
1 cup almond meal
1 tsp Vanilla Powder
1 cup Plain Buckinis, ground to flour (buckwheat flour)
½ cup Coconut Sugar
3 tsp cinnamon
¼ cup milk of choice
3 tsp baking powder
pinch of salt
1 cup blueberries, fresh or frozen
Crumble
30g Coconut Oil, solid
1 tbsp Coconut Sugar
2 heaped tbs buckwheat flour
½ cup rolled oats

Step 1Preheat oven to 180 degrees Celsius. Then place mashed bananas, chia seeds, and milk in a bowl and combine with an electric mixer.
Step 2Add in the sugar, salt, vanilla powder, cinnamon, and baking powder and mix again.
Step 3Add in the almond meal and buckwheat flour, combine well and spoon into a small/narrow loaf pan (not a bread pan).
Step 4Smooth out the top of the batter and place blueberries on top and slightly press them into the batter.
Step 5In a separate bowl, place all of the crumble ingredients and rub between fingertips until well combined and the mix just holds together.
Step 6Press the crumble mixture on top of the blueberries firmly so it looks even and smooth.
Step 7Bake for 45 minutess or until a skewer comes out clean. Cool completely and slice.