This morning, I was sorting the fridge out, when I noticed I had two punnets of blueberries. Knowing they won’t be fresh for too much longer, I thought I would create a new loaf. You can substitute the spelt flour for gluten free flour too.
260g Sharpham Park Spelt flour
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon bicarbonate of soda
75g maple syrup
2 Tablespoons Natvia, Stevia or Xylitol. You can use Coconut Palm sugar, however it will change the colour of the loaf.
200ml plant based milk (I used Rude Health Almond Milk)
30g melted coconut oil (I use Biona Organic Odourless coconut oil)
½ teaspoon apple cider vinegar
2 teaspoons vanilla extract
125g washed blueberries
Preheat oven to 180 degrees Celsius. Grease a loaf tin/glass loaf dish with some coconut oil. Mix together the spelt flour, baking powder, sugar of choice, salt and bicarb. In a jug or another bowl mix together the maple syrup, milk, melted coconut oil, apple cider vinegar, vanilla extract. Pour into the flour bowl and mix together. Stir in the blueberries and pour into loaf tin. Bake for approximately 35-40 minutes.