A sweet treat without the guilt! There is no refined flour in this, wheat free as it is made with almond flour. It turned out absolutely delicious, moist, sweet, and wonderful. It makes 10 large pieces, approx 100 calories each, and 10 net carbs.
Ingredients:
Put all dry ingredients first in large bowl and combine well. Then make a well, add the wet ingredients. Stir well. Lastly fold in your fresh blueberries and walnuts. Place in lightly sprayed bread loaf pan or small casserole dish. Bake at 350 degrees (I used a convection oven) for 30 min or until golden brown on the top. Keep a close eye on it after 20 min, as time and temps can vary greatly. Let cool completely before slicing. Enjoy!
*To make this recipe vegan, simply use your favorite egg substitute.
Ingredients:
- 2 cups, Fine Almond Flour
- 2 Tbsp, Ground Flax Seed
- 1 teaspoon, Baking Soda
- 1.50 tsp, Baking powder
- 0.50 cup(s), Splenda/stevia
- 0.50 tsp, Cinnamon
- 1.50 tsp, Vanilla extract
- 1 large *Egg
- 1.50 cup, Almond Milk - Vanilla - Unsweetened
- 0.50 cup, Blueberries
- 0.50 cup, chopped, Walnuts
- 3 tablespoon (5 g), Psyllium Husk Powder
- 0.25 Cup, Sugar Free Maple Syrup
Put all dry ingredients first in large bowl and combine well. Then make a well, add the wet ingredients. Stir well. Lastly fold in your fresh blueberries and walnuts. Place in lightly sprayed bread loaf pan or small casserole dish. Bake at 350 degrees (I used a convection oven) for 30 min or until golden brown on the top. Keep a close eye on it after 20 min, as time and temps can vary greatly. Let cool completely before slicing. Enjoy!
*To make this recipe vegan, simply use your favorite egg substitute.
