Blueberry Oat Loaf
Instructions
- Preheat the oven to 350°F. Grease a 9”x5” loaf pan with cooking spray.
- Prepare a batch of almond milk and allow the filter basket of almond pulp to drain for at least 10 minutes.
- When the pulp is ready, transfer to a small mixing bowl along with the flax meal, olive oil, and vanilla extract. Stir and set aside.
- Combine remaining ingredients, except for the blueberries, in a large mixing bowl and stir until combined.
- Next, add the wet mixture into the dry mix and stir until just combined. Afterwards, fold in the blueberries.
- When ready, transfer the batter into the loaf pan (optional: top with castor sugar) and place into the oven to bake for 60-70 minutes or until settled and passes a toothpick test.
- Allow the loaf to cool for 15 minutes before removing from the pan and transferring to a wire cooling rack.
- Allow to completely cool before slicing into. Enjoy!
Ingredients
1 batch almond pulp (from almond milk)1/4 cup light olive oil or avocado oil
3 tbsp flax meal
2 tsp vanilla extract
1.5 cups all purpose flour
1 cup rolled oats
1 cup organic granulated sugar
1 tbsp blue spirulina powder
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon powder
1/2 tsp sea salt
1.5 cups blueberries
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