This bread changed my life when I decided to go gluten free and now that I am mostly grain free it has become more valuable to me. As you will remember I still eat rice though. Rice is a grain but I don't have any triggers or side effects when I eat rice. Thank goodness!
Just because I don't eat bread doesn't mean that every once in a while I want something that resembles bread...or a muffin...or a cupcake....or, or or...yeah, about that...well this is my happy medium. This keeps me feeling like I have options when some days I think I don't when it comes to my menu options.
I still have pity parties every now and then when I think of what I can't eat. I try to stay positive and work through any cravings that spring up out of no where.
I found the original recipe for the basic 90 second bread on Ancestral Chef. This is a great site for Paleo recipes.
I have changed it slightly to fit with my taste buds and added some blueberries and honey. It is excellent toasted or warmed in the microwave with a pat of grass fed butter. I am usually not a fan of coconut flour breads. This recipe has more almond meal than coconut flour and so the flavor is not as strong nor is it dry. I find it quite moist and the perfect fix when I need something that is similar to bread that I used to eat.
Blueberry Quick Bread
Makes one microwave mini loaf
1/3 cup of almond meal
1 tablespoon of coconut flour
1/2 teaspoon baking powder
1/8 teaspoon salt
1 large egg
2 1/2 tablespoons melted grass fed butter
10-12 blueberries (fresh or frozen)
1/2 -1 teaspoon of honey ( I use the 1/2 but you may want a little more sweetness)
1. Spray a coffee mug with cooking spray.
2. Mix all ingredients together in a small bowl. Add ingredients to sprayed mug.
3. Cook in microwave for 90 seconds.
4. Remove and dump bread onto cutting board. Wait a few minutes and then slice into 5 slices.
5. Serve with butter, honey or eat plain.
Written by Sherron Watson