Baked Blueberry Crumble Bread
Ingredients
- 3 flax eggs
- 1/2 acorn squash
- 2 tablespoons coconut oil
- 1/2 cup coconut milk
- 1 tablespoon chia seeds
- 1 tablespoon almond butter
- 1 teaspoon apple cider vinegar
- 1/2 cup almond or hazelnut flour
- 1/4 cup coconut flour
- 4 drops monk fruit or 3 tablespoons coconut sugar or 3 tablespoons maple syrup
- 1/2 cup blueberries
- 1 teaspoon baking soda
- 1 teaspoon sea salt
Preparation
Prepare the acorn squash by chopping it, steaming or boiling until soft, and pureeing until creamy.
Mix all wet ingredients in a large bowl.
Add dry ingredients and mix until a creamy dough forms.
Spoon the mixture into a lined or lightly oiled bread pan.
Bake at 350 degrees Fahrenheit for 25 minutes.
Allow the bread to cool, as the middle may be soft but will firm up.
