Blueberry Bread
Do Paleo people feel the need to have bread once in a while?
YES. Goodness, yes! At least I do for sure. I love bread. Love its texture, love all that you can make with it (sandwiches, french toast, etc.) and I especially love how fun it is to eat it (its ok, you can call me weird).
Bread makes me feel all sorts of happy. Can you tell I have a thing for it?
Because of this strong love I have for bread, I am dedicating the next two blog posts solely to it. These recipes wont be the savory kind, noooo…they will be the sweet kind! My bread recipes will actually be based on two of my favorite fruits: blueberries (blueberry bread!) and bananas (banana bread!)
Are you excited for these? You should be. I was…a bit too much, in fact! I am almost done eating my two batches of bread, which I just made two days ago. Yikes! They are fan-freakin-tastic! You’ll see. You may want to make two batches of each, that way you can share one and keep the other one all to yourself. Gots to be strategic, you know? 
Enjoy this Blueberry Bread recipe people; eat it for breakfast, for lunch and/or as a snack. My Banana Bread recipe will be posted soon…so stay tuned!
Tools You’ll Need:
- 2 mini-bread pans (3 ¼“) – if you don’t have mini pans (boo!), use 10” bread pan
- Measuring cups
- Measuring spoons
- 2 mixing bowls
- Spatula
- Whisker
- Bread knife (to slice bread)
Ingredients:
- 1 cup blueberries
- 2 tablespoons RAW honey
- 1 tablespoon vanilla extract
- 1 tablespoon apple cider vinegar
- 4 eggs (whisked; include yolk)
- 2 cups almond flour
- 1 tablespoon cinnamon
- 1 teaspoon baking soda
- Coconut oil spray
Steps:
- Preheat oven to 350 degrees.
- Spray bread pans with coconut oil spray and set aside.
- Mix dry ingredients together well: almond flour, cinnamon and baking soda.
- Mix wet ingredients together well: honey, vanilla extract, apple cider vinegar, and eggs.
- Add wet ingredients to dry ingredients; make sure these are well incorporated.
- Fold in blueberries to the mixture.
- Divide batter and pour it into the two mini bread pans. Bake for about 35 minutes (or until it passes the toothpick test).
- Let bread cool. Once cooled, cover it with plastic wrap and place in refrigerator overnight.
- Slice (each) bread into 6 parts. Share it with family and love the taste of amazing baked Paleo goods!
* Makes 12 small slices
* Nutritional Information (per slice): 163 calories; 11g fat; 5g carbohydrates; 7g protein.
Related posts:
Tags: Almond flour, apple cider vinegar, baking soda, Blueberries, blueberry bread, bread, cinnamon, coconut oil spray, eggs, RAW honey, Vanilla Extract
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Comments (25)
Wici
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Very tempted to try this!
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Mariel Lewis
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You should!
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Cate
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I tried this it was amazing!!!
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Mariel Lewis
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Hi Cate!!!! You are so cute! Thanks for the comment!
Glad Preston could share a piece with you…next time I’ll send the whole loaf, so you can enjoy a full slice with a cup of joe!
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Anna
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Anyone tried making into muffins? Going to try that. I have a wrestling tournament that I need to bring baked good for and I’m sick of not having any gluten free/paleo options at the tournaments we go to. Excited to try!
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Mariel Lewis
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Hey Anna! You can definitely make this recipe become a muffin recipe! Nothing changes, except maybe the baking time…they might bake faster, so keep a close watch to make sure they dont burn!
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Ikay
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hi,
is it possible to sub coconut flour for the almond flour? thanks!
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Mariel Lewis
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No. If you’d want to use coconut flour, the recipe would change completely. Coconut flour is not a substitute for almond flour.
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Lisa
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I’m guessing frozen blueberries would work??
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Mariel Lewis
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Yup.
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gina
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can you use coconut flour
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Mariel Lewis
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Hi Gina!
No. If you’d want to use coconut flour, the recipe would change completely. Coconut flour is not a substitute for almond flour.
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Christine
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Carb count?
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Mariel Lewis
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Hi Christine! The nutritional information is posted on the blog post, underneath the recipe’s steps.
I’ll copy/paste it here for you though:
* Nutritional Information (per slice): 163 calories; 11g fat; 5g carbohydrates; 7g protein.
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Christine
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Thanks Mariel, my son has type 1 diabetes and the 5 gram carb count is excellent! I do need the serving size to know what equals 5 grams, if you have it, great!
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Christine
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oops, slice size for carb count? ounces or grams is good??
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Christine
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A few more questions?? What kind of almond flour do you use? I have never used this type of flour, are there other recipes for this flour?
Thanks!
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Mariel Lewis
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Hey again,
I make my own almond flour. Here is my recipe: http://www.amazingpaleo.com/2012/06/07/how-to-make-homemade-almond-flour/
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Christine
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Excellent, will definitely try this. I did check online and almond flour is SO expensive.
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JamieInWyoming
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I cannot wait to try this delicious recipe, but baking with raw honey is a waste of money, friends. Once it is heated over 145 degrees it loses all of its nutrients. So put it on your toast, but don’t wate your money putting it into hot tea or for baking.
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jennifer
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Its baking now and smells wonderful. Can’t wait to try it!
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Mary
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I loved the banana bread! Now working on the blueberry bread, can anyone tell me what the use for apple cider vinegar is? If it’s only for the taste then I’ll skip it cause I dislike the taste very much.
All have a great day
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Mariel Lewis
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Hi Mary! I included apple cider vinegar in this recipe for it to react with the baking soda; together these two make a chemical reaction that is needed to produce carbon dioxide, which lifts the batter as it bakes.
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Lauren
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Why does it have to be refrigerated overnight? Does it affect the consistency or something? Flavors get better, etc?
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Mariel Lewis
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Hi Lauren!
I like to refrigerate it overnight because the bread holds together WAAAAY better, which makes it so much easier to slice. 
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