Wednesday, August 7, 2013

Blueberry Coconut Oatmeal Bread

Blueberry Coconut Oatmeal Bread
(Approximately 12 slices)

This bread is a healthful combination of five superfoods: blueberries, coconut, oats, buckwheat and yogurt. It is not “sugary”; much of the sweetness comes from the naturally sweet nature of coconut and blueberries. Each 174 calorie serving contains 5 grams of protein, nearly 4 grams of fiber, and 4 grams of healthy fat. It also happens to be gluten free, as long as you use certified gluten free oats. This is a fantastic breakfast bread, but can certainly be enjoyed at any time of day.

-1 ½ scant cups light buckwheat flour
-  1 cup rolled oats
- ¼ teaspoon baking soda
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Generous 1 ½ cup fresh blueberries*
- ½ teaspoon vanilla extract
- ½ cup regular coconut milk (can shaken or stirred)
- ¼ cup + 1 teaspoon agave nectar
- 1 tablespoon coconut oil (melted)
- Approx. 2 tablespoons sweetened coconut flakes
- 2eggs

*Or use frozen blueberries that have been thawed and drained

Preheat the oven to 350 degrees (unless you plan to refrigerate the batter and bake later).

Using a whisk, evenly combine the buckwheat flour, rolled oats, baking soda, baking powder and salt in a large mixing bowl.

Carefully stir in the blueberries until they are coated with flour.

In a separate bowl, combine the greek yogurt, vanilla extract, coconut milk, agave nectar, coconut oil and eggs. Sprinkle with the cinnamon and nutmeg and lightly beat the mixture with a whisk for about 15-30 seconds.

Pour the wet ingredients into the bowl with the dry ingredients and stir thoroughly to ensure that all of the flour and oats have been moistened. (*Note- refrigerating the batter for an hour or so will make your bread even more moist. However, you can still achieve a delicious bread without this step.)

Spray a loaf pan with cooking spray or rub the inside with coconut oil.

Transfer the batter to the loaf pan, distributing it in an even layer. Sprinkle the top of the batter with the coconut flakes.

Bake on the center rack for 55-58 minutes. Allow to cool for 10-15 minutes in the pan, then carefully remove from the pan and transfer to a wire rack to cool completely.

Enjoy a hearty slice for breakfast, snack or a lightly sweet dessert!

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