This is a simple recipe for a lower-carb whole grain bread made with blueberries! You could sub in other fruits, but blueberries go extremely well with almonds. It is perfect for breakfast with eggs or greek yogurt or just for a snack!
Blueberry Almond Bread
Recipe: Makes 6 servings
1/2 cup blueberries (Rhythm and Blueberries is the best if you are local!)
1/3 cup milk or vanilla almond milk (I used a mix of both)
Directions – Preheat the oven to 375. Combine all the wet ingredients in one bowl and mix and all the dry in another and mix. Pour the wet over the dry and lightly mix with a spatula. Fold in blueberries. Pour into a well greased mini bread pan. Sprinkle on a topping made from a mix of more almond flour, NuNaturals baking blend (or brown sugar), and cinnamon. Bake for 20 minutes, or until passes the toothpick test.
Almond flour * by subbing almond flour for regular flour, you are getting more healthy fats and less carbs in your bars. These are monounsaturated fats, which raise HDL (good cholesterol) levels and lower LDL (bad cholesterol) levels! Almonds also have fiber, manganese, vitamin E (another antioxidant), tryptophan, copper, B2 and phosphorous!
Blueberries * have one of the highest concentrations of antioxidants of all fruits and veggies. Their anthocyanidins counteract free radicals, which damage cells and tissues. One study demonstrated that blueberries improve memory and learning capacity in aging animals. They also protect against all forms of cancer, especially colon and ovarian cancer.
Eggs * the yolk is where all the nutrients are! It contains tryptophan, selenium, iodine, B vitamins, and phosphorous, many of which are necessary for optimal metabolism. The egg white has 6 grams of complete protein!
Whole wheat flour * when you choose white flour over whole wheat flour, you are losing over half of the B vitamins, fiber, folic acid, calcium, zinc, phosphorous, copper, and iron. Whole grains reduce your risk for diabetes and have also been linked to weight loss and maintaining a lower BMI.