Blueberry Oat Loaf 2.0
Total Time
1 hour and 15 minutes
Prep Time
0 seconds
Cook Time
1 hour and 15 minutes
Rating
0 out of 5 stars
(0)
Ingredients
10 servings
- 5.6 oz oats
- 5.6 oz ground almonds
- 5.6 oz plain white flour
- 1 teaspoon baking powder
- 1 teaspoon bicarbonate of soda
- ⅛ teaspoon fine sea salt
- 12.3 fl oz soya milk
- 2.8 oz coconut oil
- 3½ tablespoons maple syrup
- 1 teaspoon vanilla extract
- 3.5 oz coconut sugar
- 5.2 oz blueberries
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Preparation
Step 1
Grease and line a 10cm x 20cm x 6cm / 4″ x 8″ x 3” loaf tin.
Step 2
Preheat oven to 180°C / 160°C fan / 350°F.
Step 3
Place the oats into a blender or NutriBullet and blitz until fine.
Step 4
Place the ground oats into a large bowl with the ground almonds, flour, baking powder, bicarbonate of soda and fine sea salt. Whisk until no lumps remain.
Step 5
Place the soy milk, melted coconut oil, maple syrup, vanilla (if using) and coconut sugar into another bowl or jug. Whisk to combine.
Step 6
Place most of the blueberries (reserving a very small handful for the top of the loaf) into a medium bowl; dust with a little flour and toss to coat. This ensures that the berries don’t sink to the bottom of the loaf during baking; the blueberries reserved for the topping don’t need it.
Step 7
Pour the wet ingredients into the dry ingredients and stir until just combined. Then stir through the flour-dusted blueberries and gently mix until incorporated.
Step 8
Pour the mixture into the prepared loaf tin. Top with the reserved blueberries, plus a sprinkle of oats.
Step 9
Place into the preheated oven for 55–60 minutes until risen and golden brown.
Step 10
Remove from the oven and allow to cool completely before serving (this takes 2–3 hours).
Step 11
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