Blueberry Lavva Breakfast Bread

Dry Ingredients:

1 1/2 cups almond flour
1/4 cup ground flax
2 tablespoons coconut flour
1/2 teaspoon sea salt
2 teaspoons baking soda

Wet Ingredients

3 eggs (or 3 flax or chia eggs)
1 5.3oz container Blueberry Lavva
1/4 cup pure maple syrup
1/2 cup blueberries
handful of pumpkin seeds

Directions:

Preheat oven to 375.
Mix the dry and wet ingredients separately. Combine the two batters, folding in half of the blueberries once combined.
Line a 9″ x 5″ loaf pan with parchment paper and pour batter into the pan.
Top with the remaining blueberries and pumpkin seeds.
Bake at 375 for about 40 minutes.

recipe by Angie Caruso

Share