PEANUT BUTTER AND BLUEBERRY LOAF (GLUTEN FREE)
The original recipe is a Gluten Free recipe so I will type it as it is in the magazine and will put my replacements in brackets where I changed:
2 cups almond flour (I used normal cake flour)
2 teaspoons baking powder
pinch salt
1/2 cup honey (I used syrup)
1/4 cup canola oil
1 teaspoon vanilla
2 large eggs
2/3 cup sugar free peanut butter (I used normal)
1 cup almond milk (I used dairy milk)
1 tub coconut chunks, shaved (I used fine coconut)
1 punnet blueberries (400 g)
Preheat oven to 180ºC. Sift flour and baking powder together. Add salt and set aside. Combine honey, oil, vanilla, eggs, peanut butter and milk. Mix wet ingredients into flour mixture. Fold through half the coconut and blueberries. Pour batter into lined loaf tin. Bake for 20-30 minutes then scatter remaining blueberries and coconut over. Bake for 45 minutes more or until skewer inserted into centre comes out clean Serve hot with butter and drizzle of honey.
Recipe and photo: Zelda Ellis
