Blueberry Breakfast Bread


This recipe is:

  1. Healthy

  2. Great for toddlers and babies

  3. Easily made with whatever ingredients you have on hand (you can use any type of granulated sugar, a gluten-free AP flour instead of whole-wheat, dried blueberries instead of fresh, etc…)

  4. This bread can easily be made vegan by omitting eggs and adding 2 flax eggs.  To make 2 flax eggs, combine 6 tablespoons of water with 2 tablespoons of flax meal. Stir well and place in the fridge to set for 15 minutes.

  5. Fun to make with kids

  6. Dairy-free

  7. Made with whole-grains

  8. Great for breakfast or as a snack

  9. Easy to make

Print

Blueberry Breakfast Bread

Serves: Approx. 2 dozen squares

Ingredients

  1. 1½ cups whole-wheat pastry flour

  2. 2 cups whole oats

  3. 1 cup coconut sugar

  4. 1 teaspoon ground cinnamon

  5. 1 teaspoon baking soda

  6. ½ teaspoon salt

  7. 2 very ripe bananas, mashed

  8. 2 eggs, lightly whisked

  9. ½ cup pure maple syrup

  10. ½ coconut oil, melted

  11. ½ cup unsweetened applesauce

  12. 1 teaspoon pure vanilla extract

  13. 1 pint blueberries (about 2 cups)

Instructions

  1. Preheat the oven to 350. Line a 13x9 baking pan with parchment paper or aluminum foil. Lightly coat paper/foil with oil or cooking spray.

  2. In a large bowl, whisk together flour, oats, sugar, cinnamon, baking soda, and salt.

  3. In a separate bowl, whisk together the mashed bananas, eggs, maple syrup, oil, applesauce, and vanilla until combined well. Slowly stir the wet ingredients into the dry mixture. Lightly mix with a rubber spatula until combined. Fold in the blueberries.

  4. Using the spatula, spread the batter evenly into the pan. Bake on the middle rack until golden brown and a toothpick inserted comes out clean, about 30-35 minutes.

  5. Transfer the pan to a wire rack and let cool completely. Once cooled, pull the parchment/foil from the pan and cut into squares.

3.3.3070


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© 2019 Danielle Krupa