Low Carb Blueberry English Muffin Bread Loaf

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 1/2 cup Blueberries, frozen wild

• Refrigerated

  • 1/2 cup Almond milk, unsweetened
  • 6 Eggs

• Baking & Spices

  • 1/2 cup Almond flour
  • 2 tsp Baking powder
  • 1/2 tsp Salt

• Dairy

  • 1/2 cup Cashew butter
  • 1/4 cup Ghee

Found on sugarfreemom.com

Description

Ingredients

• 1/2 cup cashew butter
• 1/4 cup ghee, butter or coconut oil
• 1/2 cup almond flour (I used Bobs Red Mill)
• 1/2 tsp salt
• 2 tsp baking powder
• 1/2 cup unsweetened almond milk
• 6 eggs, beaten
• 1/2 cup frozen wild blueberries (I used Wymans)

Directions

• Preheat oven to 350 degrees F.
• In a microwavable bowl melt cashew butter and butter together for 30 seconds, stir until combined well.
• In a large bowl, whisk almond flour, salt and baking powder together. Pour the cashew butter mixture into the large bowl and stir to combine.
• Whisk the almond milk and eggs together then pour into the bowl and stir well.
• Break apart the frozen blueberries and gently stir into the batter.
• Line a loaf pan with parchment paper and lightly grease the parchment paper as well.
• Pour the batter into the loaf pan and bake 45 minutes or until a toothpick in center comes out clean.
• Cool for about 30 minutes then remove from pan.
• Slice and enjoy or toast each slice before serving.

Nutrition