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Healthy Blueberry Loaf

A moist and tender blueberry loaf made with almond flour and sweetened with maple syrup, perfect for a nutritious snack or breakfast.
Print Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 8 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup almond flour Provides a nutty base.
  • 1 cup gluten-free flour blend For texture and fluffiness.
  • 1 teaspoon baking powder Leavening agent.
  • 1/2 teaspoon baking soda Helps the loaf rise.
  • 1/4 teaspoon salt Enhances flavors.
Wet Ingredients
  • 1/2 cup unsweetened applesauce Keeps the loaf moist.
  • 1/2 cup maple syrup or agave nectar Natural sweetener.
  • 1 cup fresh or frozen blueberries Adds flavor and sweetness.
  • 1/4 cup almond milk Can substitute with any non-dairy milk.
  • 1 teaspoon vanilla extract For flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and lightly grease a loaf pan.
  2. In a large mixing bowl, combine the almond flour, gluten-free flour blend, baking powder, baking soda, and salt, whisking until fully mixed.
  3. In a separate bowl, mix together the unsweetened applesauce, maple syrup, almond milk, and vanilla extract until well combined.
  4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
  5. Gently fold in the blueberries, being careful not to mash them.
  6. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Baking
  1. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean; the top should be lightly golden.
  2. Allow the loaf to cool in the pan for a few minutes before transferring it to a wire rack to cool completely before slicing.

Notes

Store leftover loaf in an airtight container in the fridge for up to a week. Slice and freeze for easy grab-and-go snacks. Reheat slices in the toaster or microwave until warmed through.