I met my mom for lunch this afternoon at a local Bob Evans restaurant. If you’ve never been to one, they’re a family chain famous for their ample bread baskets, which include your choice of yeast rolls, buttermilk biscuits, banana nut bread and blueberry bread. Each meal comes with your choice of bread, and despite the fact I knew I wasn’t going to be eating it, I ordered the blueberry bread to take home to my daughter.
I ended up taking the majority of my cobb salad home as well, so when I went to put the container in the refrigerator, I quickly remembered that there were two slices of blueberry bread tucked into the box. I opened the box to remove them and was greeted by this delicious smell of vanilla and blueberry that made it all too tempting. I ended up giving the bread to the dog (bad pet mommy–I know!—though blueberries are safe for dogs to eat!) because I didn’t want to waste it anymore than I wanted it sitting on the counter tempting me for three hours.
In an attempt to alleviate my cravings, I decided to whip a batch of blueberry bread of my own. I decided to use an all coconut flour recipe instead of a coconut-almond combination because I didn’t want the bread to be as moist as my banana bread . Bob Evans’ blueberry bread is very cake-like and not as course as a typical banana bread, so I wanted to get the recipe just right.
Success! While this loaf is a bit more dense than the Bob Evans loaf, it’s just as delicious and way more nutritious. No, you wont get the high rise you’ll get in wheat flour-based recipes, but that’s OK– this is perfect as is. If you want it more “loafy,” you could double the recipe to get a taller loaf.
Slather it in pastured butter or eat it alone; it won’t matter. It’s amazing both ways! Oh, and a word of advice: let the bread sit for a few hours uncovered in the air. Because of the way coconut flour holds onto moisture, the air will “dry it out” a bit and make it even tastier and improve the texture. This is true of pretty much any coconut or almond flour baked good! 🙂
Sweet Blueberry Bread (a healthier version of Bob Evans blueberry bread)
2/3 cup organic coconut flour
1/4 cup organic coconut oil, melted (or butter)
2 T Brown sugar substitute (I used Ideal Brown) or coconut palm sugar
1/2 cup Swerve (or granulated erythritol or sweetener of choice)
1 cup blueberries (if using frozen berries, rinse and strain them first)
1/4 tsp. salt
3/4 tsp. baking powder
1/2 tsp. baking soda
1 T apple cider vinegar
2 tsp. pure vanilla extract
1. Preheat oven to 350 degrees and grease an 8 x 5 loaf pan.
2. In a large bowl, beat together coconut oil, eggs, brown sugar substitute, Swerve, salt and vanilla extract.
3. Add in baking powder, soda and vinegar and beat on low until smooth.
4. Add in coconut flour and continue to beat on low until smooth. Let sit for a minute or so as the batter will thicken as it sits.
5. Add in rinsed blueberries by hand using a rubber spatula or wooden spoon.
6. Place batter evenly into loaf pan and bake on the middle rack for approximately 40 minutes or until golden brown and baked through.
7. Allow to cool in the pan for at least one hour, then remove loaf to cooling rack. Cut into slices and serve.
Nutrition (1/10th of recipe): 145 calories, 8 g carbs, 4 g fiber (4 g net carbs), 10 g fat, 5 g protein