Grain Free Blueberry Bread

Enjoy this delicious blueberry bread.  Simple to stir together and pop in the oven.  Makes for a filling breakfast smothered in soft butter with a cup of tea!

Gluten Free Blueberry Bread

Makes 1 Loaf

1 cup fresh ground flax meal
1 cup almond flour, sifted
1/2 cup shredded coconut flakes, unsweetened
1 scoop unflavored whey or pea protein
1 tsp baking powder
1 tsp baking soda
6 tsp Stevita Spoonable stevia powder
1/2 cup xylitol
1/2 tsp sea salt
1/2 cup raw walnuts, chopped (optional)

5 free range eggs
1/3 cup filtered water
2 tsp vanilla extract
3 Tbsp organic unsalted butter, melted
2 Tbsp coconut oil, melted
1 cup blueberries, fresh or frozen thawed

1.)  Preheat oven to 350 degrees F.  Grease a medium loaf pan with coconut oil and line with unbleached parchment paper.  In a large bowl, stir together flax meal, almond flour, coconut flakes, protein powder, baking powder, baking soda, spoonable stevia, xylitol, sea salt and walnuts.

2.)  In a small bowl, whisk together the eggs with the water.  Add the vanilla, melted butter, and melted coconut oil.  Whisk until smooth.  Pour the liquid ingredients into the dry while stirring until combined.  Fold in the blueberries.

3.)  Pour the batter into the pan evenly.  Bake for 60-70 minutes.  The crust should be quite brown and firm to the touch when done.  Insert a knife in the center and when it comes out clean it is ready.  Remove from oven and let sit for 5 minutes.  Run a knife around the edges to loosen the loaf and turn over on a cutting board.  Let cool on a wire rack before cutting and serving.

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Written by Elise Schwartz
Elise Schwartz

Elise has been living a sugar-free natural lifestyle since 2008, after discovering her PCOS, infertility, and inability to lose weight were caused by toxicity in her food and daily life. She became a certified nutrition and body detox coach, and provides consultations to clients across the world. By living the principles she teaches, Elise proudly welcomed her son, Austin, into the world in 2011. She and her husband, Dr. Dave, own and operate a natural health clinic, Triad Health Center, in Greensboro, NC.

17 Comments

  1. Elise, this recipe is absolutely scrumptious!! I made a couple of loaves tonight and can’t wait to share with co-workers tomorrow. I just can’t believe how moist it is. Thank you so much for all your hardwork and providing us with such wonderful “advanced plan” creations! God bless!!

  2. Seeing as how your blueberry scones changed my life, I decided to bake this bread pronto!! And of course it was incredible. Elise, you are amazing, and from a bread loving girl who is now committed her whole family to the advanced plan, this bread almost made me cry. Moist, but firm, hearty loaf with a soft sweetness, mornings are glorious once again with a cup of joe and warm bread. Thank you for all your hard work so that others may continue to find joy in eating good foods!!

  3. Dana & Melinda, you are both so sweet! SO glad you are loving the bread. I agree, it is just the perfect treat! Your coworkers are pretty spoiled, Dana! ;) Try the recipe out with different berries. I did it with thawed strawberries last week and was wowed by the flavor! Raspberries are next on my trial list. And mixed berries! :)

  4. Hi, I just made this blueberry bread and it is DIVINE! I do not always like the “healthy” recipes – but this one will be made over and over. I used blueberries this time, but have other berries I plan to try next time :)
    Great recipe and like another comment said – THANK YOU for sharing with us! It makes living a Maximized life so much easier knowing I have a source for good recipes.

  5. Elise,

    Ok for the newbies in the office. What can be used as a sub.for 1 scoop unflavored whey or pea protein. Can ya Facebook me the answer to this. Wanted to use it for a recipe of the week. Have some people(including me) that are starving for nice warm bread.
    Jaxs W.

  6. Looks amazing, but what can I use as a substitute for Almond flour as it does not agree with my daughter. Thanks!

  7. Hi LilasSF, You can sub in with 1 cup just about any type of other flour. Quinoa flour, cashew flour, spelt flour…all good options. Coconut flour wouldn’t work so well in this recipe, it’d be too dense on its own.

  8. Excellent — it tastes like “real” bread. My berries sunk to the bottom, so next time I will toss with the almond meal before mixing in case that helps. This is such a special treat: I missed dinner tonight, got stuck in the rain, and am now sitting here eating a warm (reheated in the oven) piece of bread with butter and hot chocolate (unsweetened cocoa powder and stevia). Life is good… Thank you, Elise.

  9. I made this and LOVED it!! Definitely recommend it.

  10. What is a substitute for the scoop of whey protein? I don’t have any on hand.

  11. Feel free to leave the protein powder out, Rochelle. It won’t affect the end result!

  12. Elise,

    Could I use brown rice flour as a substitute for almond flour?
    How much stevia powder should I substitute for Spoonable stevia?

    I assume ground flax is the same as flax meal. Thank you.

    • Elise Schwartz

      Hi Cathy,

      I’m not sure of the conversion when switching to brown rice flour. It’s a flour I don’t personally use. I assume you will need to use less because it will expand when it absorbs the liquid. You may also need to add more liquid. I’m not sure how much stevia powder you will need. The only powder I use is the Spoonable version from Stevita. Add a little of your brand, stir, and taste the batter until you reach the sweetness you like. And yes, ground flax = flax meal.

  13. Do the coconut flakes give it a strong coconut flavor? Not sure if these could be left out?

  14. Is there any substitute for eggs?

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