Wild Blueberry Breakfast Loaf
Gluten-free & dairy-free, this loaf makes for the perfect summer breakfast and allows the delicate flavour of local blueberries to really shine!
Ingredients
Cake Ingredients:
- 1/2 cup apple sauce
- 1/2 cup yoghurt
- 2 tsp vanilla bean paste or 1 tsp vanilla extract
- 2 eggs
- 1/2 cup nut or oat milk
- 2 cups gluten-free baking flour or spelt flour
- 1 cup oats
- 1 cup wild blueberries
- 1/2 tsp each baking soda + baking powder
- 3/4 cup maple syrup
Crumble Topping Ingredients:
- 1/4 cup gf or spelt flour
- 1/4 cup oats
- 1/4 + 2 tbs sugar
- 1/4 cup butter, melted
- 1 tsp sea salt
Instructions
Preheat the oven to 350. Mix all the dry ingredients together in a large bowl. In a separate bowl whisk together the apple sauce, eggs, milk, vanilla bean paste + yoghurt then add the wet mixture to the dry. Mix until well incorporated then fold in the wild blueberries. Pour batter into an oiled loaf pan or shallow square baking dish. Mash together the crumble ingredients then sprinkle evenly on top of the cake / loaf, bake for 55 - 60 minutes until top is golden and the inside is cooked through.
Recipe by This Doctors Kitchen at https://www.thisdoctorskitchen.com/wild-blueberry-breakfast-loaf/