Ingredients

The following ingredients have 4 Servings
  • 2 cups oat flour (gluten-free if needed (see notes))
  • 1/2 cup ground almonds ((almond flour) see notes)
  • 1 tbsp ground chia seeds (or ground flax seeds)
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 2 ripe bananas
  • 1/4 cup maple syrup (or any other liquid sweetener)
  • 1/3 cup coconut milk (canned (see notes))
  • 1 2/3 cup blueberries
  • 2 tbsp lime juice (or lemon juice)
  • 5 tbsp Erythritol (or powdered sugar)
  • 1-2 tsp lime juice ((see notes))
  • 1 tbsp plant-based milk
  • 2 tsp maqui berry powder ((optional))

Instruction

  • Add all dry ingredients to a bowl and stir until there are no clumps. Preheat oven to 360 degrees F (180 degrees C).
  • Process all wet ingredients (except the blueberries) in a food processor or blender and pour the mixture into the dry ingredients. Stir with a whisk, then fold in the blueberries.
  • Line a loaf pan with parchment paper. My pan measures 8 x 4 x 2.5 inches. Spoon the mixture into the pan.
  • Bake in the oven for about 40 minutes. The bread is ready when a toothpick inserted into the center of the loaf comes out almost clean (crumbly is fine but not wet). Let it cool completely.
  • For the maqui berry frosting: Process the Erythritol in your food processor or electric spice/coffee grinder until it's very fine like icing sugar. Add it to a small bowl and combine with the plant-based milk, the lime/lemon juice, and the Maqui berry powder. If the frosting is too thick add more milk or lime/lemon juice. If it's too thin, add more Erythritol. Spread the frosting over the bread and place it in the fridge until the frosting hardens. Enjoy!