"Hummingbird and blueberry loaf! Summer and comfort food in every mouthful ๐. We're currently in Melbourne for my book picnic and Christmas festivities. Looking forward to some time out to wrap up this year!"
Blueberry Hummingbird Loaf
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Prep time 10mins
Cook time 45mins
Serves or Makes: 1 (8-inch) loaf
Recipe Card
ingredients
- 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 350ยบF. 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.