Blueberry Pancake Bread (nut-free)
Prep time
Cook time
Total time
Author: Heather Resler
Recipe type: Bread
Yield: 1 loaf
Ingredients
- eggs - 3
- egg whites - 2
- butter or coconut oil - ½ cup, melted
- canned full-fat coconut milk - ⅓ cup
- coconut palm sugar - ¼ cup
- unsweetened applesauce - ½ cup
- tigernut flour - 1-1/2 cups
- tapioca starch - 1 cup
- blueberries - 1 cup, fresh or frozen (unthawed)
- baking soda - ½ teaspoon
Instructions
- Preheat oven to 375 degrees Fahrenheit and grease a loaf pan with some coconut oil.
- In a large mixing bowl, whisk together the eggs, butter, coconut milk, coconut sugar, and applesauce.
- Stir in the tigernut flour and tapioca starch.
- Fold in the baking soda and blueberries.
- Scoop into the prepared loaf pan.
- Bake for 65-70 minutes, or until it passes the toothpick test.
- Cool, slice, and serve.
Recipe by Create Delicious at https://createdelicious.com/blueberry-pancake-bread-nut-free/