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

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!