Ingredients
- 1 batch almond pulp (from almond milk)
- 1/4 cup light olive oil or avocado oil
- 3 tbsp flax meal
- 2 tsp vanilla extract
- 1.5 cups all purpose flour
- 1 cup rolled oats
- 1 cup organic granulated sugar
- 1 tbsp blue spirulina powder
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon powder
- 1/2 tsp sea salt
- 1.5 cups blueberries
Directions
- Preheat the oven to 350°F. Grease a 9”x5” loaf pan with cooking spray.
- Prepare a batch of almond milk and allow the filler basket of almond pulp to drain for at least 10 minutes.
- When the pulp is ready, transfer to a small mixing bowl along with the flax meal, olive oil and vanilla extract. Stir and set aside.
- Combine remaining ingredients, except for the blueberries, in a large mixing bowl and stir until combined.
- Next, add the wet mixture into the dry mix and stir until just combined. Afterwards, fold in the blueberries.
- When ready, transfer the batter into the loaf pan (optional: top with castor sugar) and place into the oven to bake for 60-70 minutes or until settled and passes a toothpick test.
- Allow the loaf to cool for 15 minutes before removing from the pan and transferring to a wire cooling rack.
- Allow to completely cool before slicing into. Enjoy!
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