So, I bought coconut flour this week and was in the mood to bake something light and fresh with it. I was tired of using oat flour and really was not in the mood for chocolate or cookies. I always have frozen blueberries on hand and have a bunch of oranges sitting in the fridge so I thought... let me turn this into a delicious loaf cake I can grab for breakfast, a snack or dessert!
I was drooling over the smell of this in the oven and almost couldn't take my hands off it while I was waiting for it to cool. It was super tempting, but I did end up sneaking the end piece of it before I let it cool and sliced up. But wait for it to cool, and then slice!
Store in the fridge in an airtight container for up to 5 days, if it can last that long! You won't even know there's no butter or oil in this recipe and it's made with such clean ingredients, how can you say no?!
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Ingredients:
Directions:
Preheat your oven to 350°F and line a loaf pan with parchment paper.
In a medium to large bowl, add the coconut flour, salt, and baking soda and whisk until combined.
In a separate bowl, combine the eggs, applesauce, honey, orange juice and zest, vanilla extract and whisk well.
Add the wet ingredients into the dry and mix well. Stir in blueberries.
Add the batter to the baking pan and bake for about 50-55 minutes or the loaf is starting to turn golden around the edges.
Cool on a wire cooling rack, then slice. Store in the refrigerator in an airtight container for up to 5 days (if it can last that long).
xoxo,
- Brooke
Ingredients
Directions
Preheat your oven to 350°F and line a loaf pan with parchment paper.
In a medium to large bowl, add the coconut flour, salt, and baking soda and whisk until combined.
In a separate bowl, combine the eggs, applesauce, honey, orange juice and zest, vanilla extract and whisk well.
Add the wet ingredients into the dry and mix well. Stir in blueberries.
Add the batter to the baking pan and bake for about 50-55 minutes or the loaf is starting to turn golden around the edges.
Cool on a wire cooling rack, then slice. Store in the refrigerator in an airtight container for up to 5 days (if it can last that long).
