• 1 cup white spelt flour
• 1 cup buckwheat flour
• 1/ 2 cup coconut sugar
• 1/ 4 cup dessicated coconut
• 1 tablespoon baking powder
• 1 tablespoon ground cinnamon
• pinch kosher salt
• 2 medium bananas
• 3/ 4 cup chopped pineapple, fresh or canned
• 2/ 3 cup almond milk, or other non-dairy milk
• 1/ 4 cup almond butter
• 3/ 4 cup blueberries, fresh or frozen
• 1 cup coconut yogurt, optional for topping
• 1/ 2 cup blueberries, fresh, for topping

Method

• Step 1

  Preheat the oven to 350ºF. Line an 8-inch long loaf tin with parchment paper. Set aside.

• Step 2

  In a large mixing bowl, mix the flours, sugar, coconut, baking powder, cinnamon and salt.

• Step 3

  Puree the banana and pineapple. Pour into the bowl of flour, with the milk, almond butter and 3/4 cup blueberries. Mix until combined.

• Step 4

  Pour batter into prepared pan. Bake for 40-50 minutes, until skewer inserted in the center comes out with only a few crumbs attached. Let cool 5 minutes in the pan, then remove and let cool completely on a wire rack.

• Step 5

  Add toppings if using.