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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
Blueberry Oat Loaf
Total Time: 10-15 min prep time, 60-70 min cook time, 15 min cooling time
Start your day off right with a cup of coffee and this delicious Blueberry Oat Loaf made with almond pulp from your Almond Cow. It has the perfect amount of sweetness and is easy to make- It's a win, win!
Servings: approximately 9
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
Directions
Step 1
Preheat the oven to 350°F. Grease a 9”x5” loaf pan with cooking spray.
Step 2
Prepare a batch of almond milk and allow the filler basket of almond pulp to drain for at least 10 minutes.
Step 3
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.
Step 4
Combine remaining ingredients, except for the blueberries, in a large mixing bowl and stir until combined.
Step 5
Next, add the wet mixture into the dry mix and stir until just combined. Afterwards, fold in the blueberries.
Step 6
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.
Step 7
Allow the loaf to cool for 15 minutes before removing from the pan and transferring to a wire cooling rack.
Step 8
Allow to completely cool before slicing into. Enjoy!