Chocolate and Blueberry Loaf

Gluten & Grain Free

Refined Sugar Free

Dairy Free

Chocolate and Blueberry Loaf

8 Servings

1hr

Easy

With school back in full effect the kiddos are in need of a little more fuel than normal to tackle their busy days. This Chocolate and Blueberry loaf recipe is an absolute winner at our house for when the after school munchies hit! Low in carbs it will help keep blood sugar levels stable but provide that all important energy for afterschool clubs and more.

IngredientsMethod

Ingredients

5 eggs

90g melted coconut oil

¼ cup coconut kefir (or milk)

1 cup ground sunflower seeds

¼ cup coconut flour

1 cup desiccated fine coconut

¼ cup erythritol (I use Pure Via soft brown sugar)

1 ½ tsp baking powder

125g punnet blueberries

50g choc chunks (I used Ombar buttons)

Method

Preheat the oven to 160C
In a large bowl beat the eggs well, add in the melted oil and the kefir and beat until combined
Add into the bowl the dry ingredients (except the blueberries and chocolate). Beat until well combined
Fold in the blueberries and chocolate buttons.
Spoon into a well lined or greased loaf tin.
Bake for 40-50minutes or until skewer comes out clean.
Once cooled, keep in fridge for up to five days.

Enjoy on its on, in packed lunches, or with some thick coconut yoghurt for dessert!

Tip – I use my blender to grind down fresh sunflower seeds to make sunflower seed ‘flour’ as used in this recipe.

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Chocolate and Blueberry Loaf

Chocolate and Blueberry Loaf

Ingredients

Method

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